CAJ | 학술논문

氨基甲酸乙酯是一种能对试验动物造成多位点致癌，并且对人类具有潜在致癌性的物质，是发酵酒精饮料酿造过程中的副产物。对氨基甲酸乙酯的形成途径、分析方法进行了系统概述，针对白酒中氨基甲酸乙酯的蒸馏特性、抑制策略进行分析，并对未来白酒中氨基甲酸乙酯的相关研究进行了展望，以期为我国尽快建立国家限定标准提供参考。
안기갑산을지시일충능대시험동물조성다위점치암，병차대인류구유잠재치암성적물질，시발효주정음료양조과정중적부산물。대안기갑산을지적형성도경、분석방법진행료계통개술，침대백주중안기갑산을지적증류특성、억제책략진행분석，병대미래백주중안기갑산을지적상관연구진행료전망，이기위아국진쾌건입국가한정표준제공삼고。
Ethyl carbamate (EC) is proved to induce multiple-site tumors in rodents, and a potential carcinogenic risk to human. However, EC is the byproduct in the fermentation of alcoholic beverages. In this paper, the formation pathway and the analytic methods of EC in liquor were re-viewed systematically and then analyzed in view of its distillation characteristics and inhibition strategies. Furthermore, the related research on EC in liquor in the future was discussed in order to provide scientific reference for quick establishment of national EC limitation standards.