摘要
氨基甲酸乙酯(Ethyl Carbamate,EC)作为广泛存在于酿造酒中的2A类致癌物质,是威胁饮酒人群健康安全的潜在因素之一。由于在原料和发酵方式上存在明显差异,EC在不同酿造酒中的含量水平和产生过程不尽相同,这也限制了一些已有控制措施的应用范围。本文主要综述了各类酿造酒中EC的污染水平及其摄入风险,概括了与之相关的形成机制和控制措施,为消费者和酿造酒生产企业提供参考。
Ethyl carbamate(EC),as a type 2 A carcinogen widely existing in brewing wine,is one of the potential factors threatening the health and safety of drinking people. The content level and production process of EC in different brewing liquors are different,because there are obvious differences in raw materials and fermentation methods,which also limit the application scope of some existing control measures for EC. The pollution level and intake risk of EC in various brewing liquors are reviewed in this paper,and the formation mechanism and control measures of EC are summarized. This review aim to provide references for brewing consumers and producers.
引文
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