食品科学 ›› 2019, Vol. 40 ›› Issue (7): 289-295.doi: 10.7506/spkx1002-6630-20180211-131

• 专题论述 • 上一篇    下一篇

葡萄酒中氨基甲酸乙酯的研究进展

刘 洋,李运奎,韩富亮,王婉妮,刘 亮   

  1. 1.西北农林科技大学葡萄酒学院,陕西 杨凌 712100;2.陕西省葡萄与葡萄酒工程技术研究中心,陕西 杨凌 712100;3.西北农林科技大学合阳葡萄试验示范站,陕西 合阳 715300
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400500);陕西省重点研发计划资助项目(2017NY-184)

Ethyl Carbamate in Wine: A Review

LIU Yang, LI Yunkui, HAN Fuliang, WANG Wanni, LIU Liang   

  1. 1. College of Enology, Northwest A & F University, Yangling 712100, China; 2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China; 3. Heyang Experimental Demonstration Station of Viticulture, Northwest A & F University, Heyang 715300, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 氨基甲酸乙酯是一种广泛存在于葡萄酒等发酵食品中的致癌物质,具有致突变性、多位点致癌性以及免疫抑制性和心率抑制性。本文对葡萄酒中氨基甲酸乙酯的危害、国际限量标准、质量浓度变化、形成机制、影响因素及调控消除手段进行了系统综述,以期为提高我国葡萄酒安全性提供科学依据。

关键词: 葡萄酒, 氨基甲酸乙酯, 形成机制, 影响因素, 调控措施, 食品安全

Abstract: Ethyl carbamate (EC), a carcinogen commonly found in wine and other fermented foods, has mutagenicity, multisite carcinogenicity, immunosuppressing and heart rate inhibitory activity. This article presents a systematic review of the health hazards and formation mechanism of EC in wine, worldwide maximum residue limits for it as well as changes in its concentration during wine storage, the factors affecting it and regulatory strategies to reduce and even eliminate it. With this review, we hope to provide a scientific basis for improving the safety of wines in China.

Key words: wine, ethyl carbamate, formation mechanism, effect factors, regulatory strategies, food safety

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