论文部分内容阅读
目的监测广东黄酒生产中氨基甲酸乙酯(EC)的污染情况,研究黄酒生产工艺对EC含量的影响,探索有效控制EC污染的措施。方法在广东黄酒的主要产地梅州和河源,选取4个有代表性的黄酒生产厂家,采集工艺流程中6个主要生产阶段样本(浸米液、发酵液、调配液、陈酿液、灭菌液和成品酒)共48份,应用d5标记EC同位素-气相色谱-质谱法检测其EC含量。结果浸米液未检出EC,发酵液和调配液中检出低含量EC,陈酿液或灭菌液中EC含量有显著增加。不同生产厂家的成品黄酒中EC含量有较大差异。结论广东黄酒中EC的含量与生产工艺密切相关,改良陈酿和灭菌工艺是控制黄酒产品中EC污染的关键技术。
Objective To monitor the pollution of ethyl carbamate (EC) in the production of rice wine in Guangdong, study the influence of the production technology of rice wine on the EC content, and explore the measures to effectively control the EC pollution. Methods In the main producing areas of Guangdong rice wine, Meizhou and Heyuan, four representative rice wine producers were selected to collect samples of six main production stages (immersing rice liquid, fermentation liquid, reconstituted liquid, brewing liquid, sterilization liquid and A total of 48 finished products were tested for EC content using d5-labeled EC isotope-gas chromatography-mass spectrometry. Results EC was not detected in the immersion rice liquid, but the content of EC in the fermentation broth and the reconstituted liquid was significantly decreased. The EC content in the brewing liquid or the sterilization liquid increased significantly. The EC content of finished rice wine from different manufacturers is quite different. Conclusion The content of EC in Guangdong rice wine is closely related to the production technology. Improving the aging and sterilization process is the key technology to control the EC pollution in the rice wine product.