Abstract
Objective: This study aimed to improve the safety of the strong-flavour liquor in Hunan Province. Methods: The content of ethyl carbamate in raw grains, pit mud, distiller's grains, fermented grains and base liquor was detected by gas chromatography-mass spectrometry. Results: In each technological stage, the average concentration of ethyl carbamate in base liquor was the highest, and the significant test of EC content of head liquor and tail liquor P ＜0.05, there was a significant difference between the two, and the head liquor was higher than the tail liquor. The significance test P values of EC content in the middle liquor between head liquor, tail liquor were 0.516 and 0.071, and the significance test P values of EC content in different layers of fermented grains and base liquor were 0.770 and 0.980, which showed no significant difference. The EC content in base liquor increased with the extension of storage time, and the absolute growth range was head liquor＞middle liquor＞tail liquor. Conclusion: During the brewing process of Hunan Strong-flavour Liquor, the EC content of the head liquor was significantly higher than that of the tail liquor and the middle liquor, and "Pinching the head" helped to control the EC content in white spirit.
Publication Date
12-28-2022
First Page
28
Last Page
31
DOI
10.13652/j.spjx.1003.5788.2022.60133
Recommended Citation
Xiong-wei, HUANG; Wen-xiang, LI; Xian-feng, ZENG; Qing, LI; and Jian-hui, ZHANG
(2022)
"Variation of ethyl carbamate content in the brewing process of strong-flavour liquor in Hunan Province,"
Food and Machinery: Vol. 38:
Iss.
12, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2022.60133
Available at:
https://www.ifoodmm.cn/journal/vol38/iss12/4
References
[1] WEBER J,SHAR YPOV V.Ethyl carbamate in foods and beverages:A review[J].Environ Chem Lett,2009,7(3):233-247.
[2] FU M L,LIU J,CHEN Q H,et al.Determination of ethyl carbamate in Chinese yellow rice wine using high-performance liquid chromatography with fluorescence detection[J].International Journal of Food Science and Technology,2010,45(6):1 297-1 302.
[3] 高年发,宝菊花.氨基甲酸乙酯的研究进展[J].中国酿造,2006(9):1-4.GAO N F,BAO J H.Research advancement of ethyl carbamate[J].China Brewing,2006(9):1-4.
[4] 辛茜,贾少杰,郑欣欣,等.白酒中氨基甲酸乙酯的研究进展[J].酿酒科技,2022(1):42-46.XI Q,JIA S J,ZHENG X X,et al.Research progress in ethyl carbamate in Baijiu[J].Liquor-Making Science & Technology,2022(1):42-46.
[5] 苏金兰,徐柏田,林培.中国白酒香型发展的进展研究[J].酿酒科技,2017(8):102-108.SU J L,XU B T,LIN P.Research on the development of Baijiu flavor types[J].Liquor-Making Science & Technology,2017(8):102-108.
[6] 梁新红.中国葡萄酒中氨基甲酸乙酯的研究[D].西安:西北农林科技大学,2007:25-28.LIANG X H.Study on ethyl carbamate in Chinese wine[D].Xi an:Northwest A & F University,2007:25-28.
[7] 唐云容,杨军林.中国白酒氨基甲酸乙酯形成的代谢机制及控制技术研究进展[J].酿酒科技,2022(5):108-116.TANG Y R,YANG J L.Research progress in the forming mechanism and control measures of ethyl carbamate in Baijiu[J].Liquor-Making Science & Technology,2022(5):108-116.
[8] 田夏琼,江华明,关统伟,等.浓香型白酒发酵过程中氨基甲酸乙酯形成的关联因子探究[J].中国酿造,2022,41(1):59-63.TIAN X Q,JIANG H M,GUAN T W,et al.Correlation factors of ethyl carbamate formation during the fermentation of strong-flavor Baijiu[J].China Brewing,2022,41(1):59-63.
[9] 王开宇,左惠君,于欣欣,等.同位素稀释—气质法测定白酒中氨基甲酸乙酯的测量不确定度评定[J].食品与机械,2021,37(5):66-72.WANG K Y,ZUO H J,YU X X,et al.Evaluation of uncertainty in the determination of ethyl carbamate in Chinese spirits by isotope dilution GC-MS method[J].Food & Machinery,2021,37(5):66-72.
[10] 曹帅,吴群,徐岩.白酒固态发酵过程中不同品种高粱原料对氨基甲酸乙酯形成的影响[J].食品与生物技术学报,2016,35(7):677-683.CAO S,WU Q,XU Y.Effects of different sorghum cultivars on the formation of ethyl carbamate in the solid-state fermentation process of Chinese liquor[J].Journal of Food Science and Biotechnology,2016,35(7):677-683.
[11] 李拥军,陈雯,皮小弟,等.芝麻香型与浓香型白酒固态发酵过程中氨基甲酸乙酯的形成研究[J].现代食品科技,2021,37(8):67-74.LI Y J,CHEN W,PI X D,et al.Ethyl Carbamate formation during solid-state fermentation of sesame-flavored and strongly flavored Baijiu[J].Modern Food Science and Technology,2021,37(8):67-74.
[12] 张莹,樊云,孙跃鹏,等.浓香型白酒中氨基甲酸乙酯含量及控制方法的研究[J].食品工业,2018,39(4):191-194.ZHANG Y,FAN Y,SUN Y P,et al.Contents and control method of EC for strong-flavour liquor[J].The Food Industry,2018,39(4):191-194.
[13] 田瑞杰,张勇,冯大鸿,等.基于宏转录组学的浓香型白酒酒醅活性微生物群落空间异质性研究[J].轻工学报,2022,37(1):1-11.TIAN R J,ZHANG Y,FENG D H,et al.Study on spatial heterogeneity of active microbial community in strong-flavor Baijiu fermented grains based on metatranscriptome[J].Journal of Light Industry,2022,37(1):1-11.
[14] 张庄英.白酒蒸馏和贮存过程中氨基甲酸乙酯的研究[D].无锡:江南大学,2014.ZHANG Z Y.The study of Ethyl carbamate in liquor distillation and storage[D].Wuxi:Jiangnan University,2014.
[15] 王金龙,程平言,熊晓通,等.存储环境对浓香型基酒中氨基甲酸乙酯的影响[J].中国酿造,2021,40(7):189-193.WANG J L,CHENG P Y,XIONG X T,et al.Effect of storage conditions on ethyl carbamate in strong-flavor base liquor[J].China Brewing,2021,40(7):189-193.