酿造酒中氨基甲酸乙酯的研究进展
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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.
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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[21]Mo W M,He H L,Xu X M,et al.Simultaneous determination of ethyl carbamate,chloropropanols and acrylamide in fermented products,flavoring and related foods by gas chromatography triple quadrupole mass spectrometry[J].Food Control,2014,43(8):251-257.
[22]Zhao X,Jiang C X.Determination of ethyl carbamate in fermented liquids by ultra high performance liquid chromatography coupled with a Q Exactive hybrid quadrupole-orbitrap mass spectrometer[J].Food Chemistry,2015,177:66-71.
[23]Chen D W,Ren Y P,Zhong Q D,et al.Ethyl carbamate in alcoholic beverages from China:Levels,dietary intake,and risk assessment[J].Food Control,2017,72:283-288.
[24]张顺荣,范文来,徐岩.不同香型白酒中氨基甲酸乙酯的研究与风险评估[J].食品与发酵工业,2016,5:198-202.
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[26]方益荣,叶冬青.黄酒中氨基甲酸乙酯癌症风险评估研究进展[J].中国农村卫生事业管理,2016,36(5):607-610.
[27]刘爱东,周萍萍,刘飒娜,等.中国居民白酒中氨基甲酸乙酯健康风险概率评估[J].中国食品卫生杂志,2016,28(2):244-248.
[28]Baan R,Straif K,Grosse Y,et al.Carcinogenicity of alcoholic beverages[J].Lancet Oncology,2007,8(4):292-293.
[29]刘兆平,飒娜,马宁.食品安全风险评估中的不确定性[J].中国食品卫生杂志,2011,23(1):26-30.
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[32]Zhao X,Zou H,fu J,et al.Nitrogen regulation involved in the accumulation of urea in Saccharomyces cerevisiae[J].Yeast,2013,30(11):437-47.
[33]Wu Q,Cui K,Lin J C,et al.Urea production by yeasts other than Saccharomyces in food fermentation[J].Fems Yeast Research,2017,17(7):072.
[34]Du H,Song Z W,Xu Y,et al.Ethyl carbamate formation regulated by Lactic acid bacteria and Nonconventional yeasts in solid-state fermentation of Chinese moutai-flavor liquor[J].Journal of Agricultural and Food Chemistry,2018,66(1):387-392.
[35]Zhang P,DU G C,Zou H J,et al.Mutant potential ubiquitination sites in Dur3p enhance the urea and ethyl carbamate reduction in a model rice wine system[J].Journal of Agricultural and Food Chemistry,2017,65(8):1641-1648.
[36]Azevedo Z,Couto J A,Hogg T.Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii:A marker of the levels in a spoiled fortified wine[J].Letters in Applied Microbiology,2002,34(1):32-36.
[37]Wu D H,Li X M,Sun J Y,et al.Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation[J].Journal of the Institute of Brewing,2018,124(1):77-84.
[38]Terrde N,Mira O R.Impact of wine making practices on arginine and citurlline metabolism during and after malolactic fermentation[J].Journal of Applied Microbiology,2006,101(2):406-411.
[39]Arena M E,Manca N M C.Influence of ethanol and low pH on arginine and citrulline metabolism in lactic acid bacteria from wine[J].Research in Microbiology,2005,256(8):858-864.
[40]Aresta M,Boscolo M,Franco D W.Copper(Ⅱ)catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions[J].Journal of Agricultural and Food Chemistry,2001,49(6):2819-2824.
[41]Rezaul H M,Howard B J.Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods[J].Food Chemistry,2002,77(1):107-114.
[42]Lofroth G,Gejivall T.Diethyl pyrocarbonate:Formation of urethane in treated beverages[J].Science,1971,174(4015):1248-1250.
[43]Wu P G,Cai C G,Shen X H,et al.Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine[J].Food Chemistry,2014,152:108-112.
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