摘要
目的 探究黄酒在不同的加热食用方式下,氨基甲酸乙酯的变化规律,研究其含量升高并引起健康风险的主要因素,提出健康合理的食用方法。方法 采集市售黄酒,基于消费人群的不同的加热习惯,采用水浴锅加热来模拟热水烫酒,电炉煮沸来模拟煮酒及烹调。通过测定氨基甲酸乙酯的浓度变化,探究不同加热温度(40~100℃)、沸水浴时间(5~20 min)、尿素浓度(3.0~9.0 mg/L)、乙醇浓度(9.0~15.0%)及煮沸时间(0~12 min)等因素对于氨基甲酸乙酯含量的影响。结果 加热温度在70℃以上时,黄酒中氨基甲酸乙酯含量开始升高,温度越高,增量越大;相同温度下,水浴时间的增长将促使氨基甲酸乙酯的持续增加;沸水浴后,氨基甲酸乙酯的含量随尿素,乙醇浓度增加而升高,且最终结果均超过参考限量值;煮沸情况下,黄酒中氨基甲酸乙酯含量随时间增加更快,12 min时,增量达到47.2%。结论 高温水浴烫酒,煮沸及高温烹调的食用方式使得黄酒中氨基甲酸乙酯含量显著提高。长时间加热,高乙醇浓度及高尿素含量等将使氨基甲酸乙酯含量超过相关参考限值可能性提高,增大健康风险。消费者应当在食用时控制加热温度,减少加热时间,优先选取低乙醇浓度黄酒作为烹调调料并控制黄酒用量。
Objective To understand the changing rule of ethyl carbamate(EC)in yellow wine under different heating types for drinking,and to know the influencing factors that increase EC level and health risks,and to propose healthy and reasonable methods of consumption.Methods The commercially available yellow wines of main brands were collected.Based on the different consumption ways,the wine samples were heated in a water bath to simulate hot water heating and boiled on an electric stove to simulate boiling and cooking.The influence of different heating temperature(40-100℃),boiling water bath time(5-20 min),urea concentration(3.0-9.0 mg/L),ethanol concentration(9.0-15.0%)and boiling time(0-12 min)on the content of ethyl carbamate was investigated by measuring the changes of the concentration of ethyl carbamate.Results When the heating temperature was above 70℃,the content of ethyl carbamate in rice wine began to increase,and the higher the temperature was,the greater the increment was.At the same temperature,the increase of water bath time will promote the continuous increase of ethyl carbamate.After boiling water bath,the content of ethyl carbamate increased with the increase of urea and ethanol concentration,and the final results exceeded the reference limit value.Under boiling condition,the content of urethane in rice wine increased faster with time,and the increment reached 47.2%at 12 min.Conclusion Hot water baths,boiling and cooking at high temperatures can significantly increase the level of ethyl carbamate in yellow wines.Prolonged heating,high alcohol concentration and high urea content increase the likelihood of ethyl carbamate levels exceeding the relevant reference limits,thus increasing the health risk.Consumers should control the heating temperature and reduce the heating time,prioritize the use of low alcohol yellow wine as the cooking seasoning and control the amount of yellow wine used.
作者
李佳伟
张学
沙贤亮
武新月
LI Jia-wei;ZHANG Xue;SHA Xian-liang;WU Xin-yue(Department of Inspection,Jiaxing Jiashan Center for Disease Control and Prevention,Jiaxing,Zhejiang 314100,China;不详)
出处
《环境与健康杂志》
北大核心
2023年第4期340-344,共5页
Journal of Environment and Health
