发酵食品中氨基甲酸乙酯的形成途径及消减策略研究进展

氨基甲酸乙酯(ethyl carbamate, EC)主要存在于发酵食品中，是一种具有遗传毒性和致癌性的化合物，长期摄入会显著增加各种癌症的发病率。研究表明，氨基甲酸乙酯形成途径主要是由相关前体物质在食品发酵或贮藏过程中反应生成；其前体物质主要有尿素、瓜氨酸、氨甲酰磷酸、焦碳酸二乙酯、氰化物等，这些主要的氨基甲酸乙酯前体物通常是由酿酒酵母或乳酸菌的精氨酸代谢伴随着发酵过程而产生的。由于氨基甲酸乙酯对人类身体健康的潜在威胁，减少发酵食品中的氨基甲酸乙酯显得尤为必要。本文针对发酵食品中氨基甲酸乙酯的形成途径，从物理法、化学法、酶法以及代谢过程法系统综述了发酵食品中氨基甲酸乙酯的消减策略，可为提高我国发酵食品的安全生产提供理论依据。

Research progress on formation pathway and reduction strategy of ethyl carbamate in fermented food

Ethyl carbamate (EC) mainly exists in fermented foods, which is a genotoxic and carcinogenic compound, and long-term ingestion significantly increases the incidence of various cancers. It has been shown in studies that formation pathway of EC is mainly formed by the reaction of related precursors during food fermentation or storage. Its precursor substances mainly include urea, citrulline, carbamyl phosphate, diethyl pyrocarbonate, cyanide and so on, and these main precursors of EC are usually produced from the arginine metabolism of saccharomyces cerevisiae or lactic acid bacteria accompanied by the fermentation process. It is necessary to reduce the amount of EC in fermented food due to the potential threat to human health. This article is aimed at the formation route of EC in fermented food, and then systematically summarized the reduction strategies of EC in fermented food from physical, chemical, enzymatic and metabolic processes. This review can provide a theoretical basis for the improvement of the safe production of fermented food in China.