School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Res Int. 2022 Jun;156:111157. doi: 10.1016/j.foodres.2022.111157. Epub 2022 Mar 17.
The presence of ethyl carbamate in traditional fermented food is a public health concern for the FDA. The effect of forced photoirradiation (0-150,000 lx) and thermal stress (4, 25, 40 °C) on ethyl carbamate (0-150 μg/L) on physiological characteristics of Baijiu, such as esters content, photochemical degradation, and hydrogen-bond interaction efficiency were monitored by ultra high performance liquid chromatography quadrupole-orbitrap and the dynamic changes by digital foodomics analysis. Furthermore, 748 trace components covering 11 subclasses were identified in Baijiu and 71 esters were screened by Spearman's correlation, fold changes, P values and VIP values. A forward stepwise multiple regression and discriminant analysis were performed for predicting the content of esters from appearance characteristics obtained by foodomics analysis, reaching R-square values up to 0.91. A reduction of the present variation in ethyl lactate, ethyl caproate, diethyl succinate, ethyl oleate and ethyl linoleate concentration could possibly result in a better understanding of the ethyl carbamate effects. Ethyl carbamate was found to cause esters hydrolysis through inter-molecular interaction in various species of alcoholic drinks. It was demonstrated that the light exposure level and thermal intensity applied for ethyl carbamate-spiked Baijiu samples did not unambiguously influence esters concentration in Baijiu. Future research should focus on moderate light exposure level and thermal stress and should aim at reducing natural ethyl carbamate by more closely controlling the esters content of the ripening degree.
传统发酵食品中存在的氨基甲酸乙酯是 FDA 关注的公共卫生问题。通过超高效液相色谱四极杆轨道阱和数字食品组学分析监测强制光辐照（0-150,000 lx）和热应激（4、25、40°C）对氨基甲酸乙酯（0-150 μg/L）对白酒生理特性的影响，如酯含量、光化学降解和氢键相互作用效率。此外，在白酒中鉴定了 748 种痕量成分，涵盖 11 个亚类，并通过 Spearman 相关性、倍数变化、P 值和 VIP 值筛选了 71 种酯。采用正向逐步多元回归和判别分析，从食品组学分析获得的外观特征预测酯的含量，达到高达 0.91 的 R 平方值。降低目前乳酸乙酯、己酸乙酯、琥珀酸二乙酯、油酸乙酯和亚油酸乙酯浓度的变化，可能有助于更好地了解氨基甲酸乙酯的影响。氨基甲酸乙酯通过各种酒类中的分子间相互作用导致酯水解。结果表明，氨基甲酸乙酯加标白酒样品的光照水平和热强度应用并没有明确影响白酒中酯的浓度。未来的研究应侧重于适度的光照水平和热应激，并应旨在通过更紧密地控制成熟度的酯含量来减少天然氨基甲酸乙酯。
