Deng Huan, Ji Lin, Han Xiaoyu, Wu Tianyang, Han Bing, Li Chenyu, Zhan Jicheng, Huang Weidong, You Yilin
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China.
School of Advanced Agricultural Sciences, Peking University, Beijing, China.
Compr Rev Food Sci Food Saf. 2023 May;22(3):1495-1516. doi: 10.1111/1541-4337.13119. Epub 2023 Mar 1.
Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC). Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.
氨基甲酸乙酯（EC）是一种常见于发酵食品和酒精饮料中的潜在致癌化合物，已被国际癌症研究机构（IARC）列为2A类致癌物。酒精饮料是人类摄入EC的主要来源之一。因此，许多国家都对酒精饮料中的EC设定了标准限量。葡萄酒是仅次于啤酒的世界第二大酒精饮料，因其丰富的口感而受到消费者喜爱。然而，不同的调查结果显示，葡萄酒中EC的检出率几乎为100%，而最高含量高达100μg/L，因此有必要对葡萄酒中的EC含量进行监管。目前控制葡萄酒中EC水平的方法主要包括优化原料发酵材料和工艺、使用基因工程菌株以及酶法（脲酶或氨基甲酸酯酶）。本文综述重点介绍和比较了控制EC方法的优缺点及适用性，并提出了两种可能的新技术，即更换发酵菌株和外源添加酚类化合物。未来，希望通过中试规模或大规模应用验证这一前景的可行性，为葡萄酒生产过程中EC的调控提供新的思路。本文还介绍了葡萄酒中EC的形成机制和影响因素，并总结了EC的分析方法。
