酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
6期
92-95
,共4页
氨基甲酸乙酯%尿素%酒%酸性蛋白酶
氨基甲痠乙酯%尿素%酒%痠性蛋白酶
안기갑산을지%뇨소%주%산성단백매
ethyl Carbamate%urea%liquor%acid protease
对酒中的氨基甲酸乙酯形成途径、限量标准和检测方法进行了简要概述,并介绍氨基甲酸乙酯重要前体物质尿素在酒中的来源和检测方法。指出这些方法在我国发酵食用酒精生产中有着重要的作用。
對酒中的氨基甲痠乙酯形成途徑、限量標準和檢測方法進行瞭簡要概述,併介紹氨基甲痠乙酯重要前體物質尿素在酒中的來源和檢測方法。指齣這些方法在我國髮酵食用酒精生產中有著重要的作用。
대주중적안기갑산을지형성도경、한량표준화검측방법진행료간요개술,병개소안기갑산을지중요전체물질뇨소재주중적래원화검측방법。지출저사방법재아국발효식용주정생산중유착중요적작용。
Ethyl carbamate（EC） is a well known genotoxic carcinogen which is widely contained in liquor.In this paper,the mechanisms of EC formation,its limit levels,and its analytical methods were reviewed.Urea,as the most important precursors for the formation of EC,its source in liquor and its measurement methods were also introduced.These methods played important roles in the fields of edible alcohol production.
