清香型白酒蒸馏过程中氨基甲酸乙酯变化研究 |
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引用本文: | 高晓娟,王凤仙,石潇璇,李文硕,霍文龙.清香型白酒蒸馏过程中氨基甲酸乙酯变化研究[J].酿酒,2021(1):92-95. |
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作者姓名: | 高晓娟 王凤仙 石潇璇 李文硕 霍文龙 |
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作者单位: | 山西杏花村汾酒厂股份有限公司质量检测中心;山西杏花村汾酒厂股份有限公司 |
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摘 要: | 氨基甲酸乙酯(EC)自然产生于发酵食品、烘焙食品和饮料酒中1]。2007年世界卫生组织国际癌症研究机构将氨基甲酸乙酯归为2A类致癌物3]。重点对白酒蒸馏过程中氨基甲酸乙酯变化情况进行了研究,并提出了减少氨基甲酸乙酯含量的措施。
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关 键 词: | 清香型白酒 蒸馏 氨基甲酸乙酯 |
Study on the Change of Ethyl Carbamate During the Distillation of Qing Xiang Xing Baijiu |
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Affiliation: | (Shanxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang 032205,Shanxi,China) |
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Abstract: | Ethyl carbamate occurs naturally in fermented foods, baked goods, and beverage wines1]. In 2007, the International Agency for Research on cancer of the World Health Organization classified EC as a class 2A carcinogen3]. In this project, the change of EC in liquor distillation was studied, and the measures to reduce EC content were put forward. |
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Keywords: | Qing xiang xing Baijiu Storage Ethyl carbamate |
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