摘要
氨基甲酸乙酯是一种广泛存在于葡萄酒等发酵食品中的致癌物质,具有致突变性、多位点致癌性以及免疫抑制性和心率抑制性。本文对葡萄酒中氨基甲酸乙酯的危害、国际限量标准、质量浓度变化、形成机制、影响因素及调控消除手段进行了系统综述,以期为提高我国葡萄酒安全性提供科学依据。
Ethyl carbamate (EC), a carcinogen commonly found in wine and other fermented foods, has mutagenicity, multisite carcinogenicity, immunosuppressing and heart rate inhibitory activity. This article presents a systematic review of the health hazards and formation mechanism of EC in wine, worldwide maximum residue limits for it as well as changes in its concentration during wine storage, the factors affecting it and regulatory strategies to reduce and even eliminate it. With this review, we hope to provide a scientific basis for improving the safety of wines in China.
作者
刘洋
李运奎
韩富亮
王婉妮
刘亮
LIU Yang;LI Yunkui;HAN Fuliang;WANG Wanni;LIU Liang(College of Enology,Northwest A & F University,Yangling 712100,China;Shaanxi Engineering Research Center for Viti-viniculture,Yangling 712100,China;Heyang Experimental Demonstration Station of Viticulture,Northwest A & F University,Heyang 715300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第7期289-295,共7页
Food Science
基金
"十三五"国家重点研发计划重点专项(2016YFD0400500)
陕西省重点研发计划资助项目(2017NY-184)
