机构地区: 仲恺农业工程学院轻工食品学院
出 处: 《中国酿造》 2013年第9期9-12,共4页
摘 要: 氨基甲酸乙酯是一种存在于发酵酒中的致癌物。发酵酒中氨基甲酸乙酯主要由酵母降解精氨酸产生的尿素和乳酸菌降解精氨酸产生的瓜氨酸与乙醇自发反应形成。该文综述了发酵酒中氨基甲酸乙酯形成的代谢途径并探讨了降低发酵酒中氨基甲酸乙酯含量的控制策略。 Ethyl carbamate (EC), a known genotoxic compound, was mainly found in fermented alcoholic beverages and formed by the reaction between urea (produced by the breakdown of arginine by the yeast) and citrulline (produced by the degradation of arginine by malolactic bacteria and ethanol). In this paper, the formation pathway of EC in fermented alcoholic beverages was introduced. And the measures to reduce EC in fermented alcoholic beverages were discussed.