黄酒中氨基甲酸乙酯形成机理及控制方法研究进展

摘要

Ethyl carbamate is one of a carcinogenic substance in rice wine. The review introduced the formation mechanism of ethyl carbamate, the influence of the process of making wine on its formation and its methods of monitoring. In addition, the research progress was introduced. It can provide some reference in controlling the content of ethyl carbamate in rice wine for enterprises.%氨基甲酸乙酯是一种存在于黄酒中的致癌物质.该文主要从氨基甲酸乙酯的形成机理,酿造工艺对其形成影响和控制方法等方面进行综述,同时对未来研究方向进行了展望.旨在为企业更好地控制黄酒中的氨基甲酸乙酯含量提供参考.