慕萨莱思酒发酵过程中氨基甲酸乙酯含量的变化研究

摘要

Ethyl carbamate (EC) is a kind of carcinogenic substance in fermented foods.Using the Xinjiang Awati Musalaisi wine as the research object,the EC,urea and alcohol content at different fermentation stages were detected.The relationship of EC formation with urea and alcohol content was researched.The results showed that after the fermentation,the EC content was 25.6 μg/L.The higher the contents of urea and alcohol,the faster formation rate of EC was.The higher the EC content in Musalaisi wine,the greater effect of the temperature on the formation of EC was.%氨基甲酸乙酯(EC)是发酵食品中存在的一种致癌物质,该研究以新疆阿瓦提慕萨莱思酒为研究对象,检测发酵过程中不同阶段EC含量、尿素含量、酒精体积分数,探究EC的形成与尿素、酒精含量的关系.结果显示,发酵结束后EC含量为25.6 μg/L,尿素与酒精含量越高,EC生成速率越快,慕萨莱思酒中EC含量越高,温度对EC的生成影响较大.