Research advances in formation, control and detection method of the ethyl carbamate in rice wine

TANG Shang-wen; HUO Yin-qiang; WU Jin-ju; CAI Jie; Chen Jing-yao

doi:10.13386/j.issn1002-0306.2014.11.077

TANG Shang-wen, HUO Yin-qiang, WU Jin-ju, CAI Jie, Chen Jing-yao. Research advances in formation, control and detection method of the ethyl carbamate in rice wine[J]. Science and Technology of Food Industry, 2014, (11): 386-390. DOI: 10.13386/j.issn1002-0306.2014.11.077

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Research advances in formation, control and detection method of the ethyl carbamate in rice wine

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Abstract

Ethyl carbamate ( EC) is one of a genetic carcinogen in rice wine.The review introduced the formation mechanism and pathogenic effects of ethyl carbamate.And the regulatory measure of the process of making wine on its formation was the emphasis.Commonly- used detection methods of EC were compared in this paper.In addition, the research progress was introduced.It can provide some reference in rice wine for enterprises.

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Research advances in formation, control and detection method of the ethyl carbamate in rice wine

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