Research Progress on Cell Biological Basis and Subtraction of Ethyl Carbamate Formation in the Process of Rice Wine Brewing

被引：0

作者：

Lou H. ^{[1
]}

Zhou W. ^{[2
]}

Lu H. ^{[1
]}

Chen Q. ^{[1
]}

机构：

[1] Department of Food Science and Nutrition, Zhejiang University, Hangzhou

[2] Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 10期

关键词：

arginine; Chinese yellow rice wine; ethyl carbamate; metabolic mechanism; urea;

D O I：

10.16429/j.1009-7848.2022.10.041

中图分类号：

学科分类号：

摘要：

Ethyl carbamate (EC) is usually formed by the spontaneous reaction between ethanol and by-products produced by incomplete metabolism of nitrogen-containing compounds during the fermentation of fermented foods (bread, sour milk, soy cheese, etc.) and alcoholic beverages (wine, sake, Chinese yellow rice wine, etc.). EC is a potential genotoxic and carcinogenic to humans. Chinese yellow rice wine is a traditional and unique fermented wine in China. It is popular among consumers because of its unique flavor and high nutritional value. However, EC content of traditional Chinese yellow rice wine is significantly higher than other alcoholic beverages, which gives a potential threat to the health of consumers. Therefore, EC reduction is of great importance to the sustainable development of the rice wine industry. In this paper, the metabolic regulation mechanism of urea, citrulline and arginine was comprehensively introduced, and the methods of controlling EC production in rice wine fermentation were summarized. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：406 / 413

页数：7

共 49 条

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