CN102965263A - Method for inhibiting ethyl carbamate from being generated in white wine storage process - Google Patents
Method for inhibiting ethyl carbamate from being generated in white wine storage process Download PDFInfo
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- CN102965263A CN102965263A CN2012104730413A CN201210473041A CN102965263A CN 102965263 A CN102965263 A CN 102965263A CN 2012104730413 A CN2012104730413 A CN 2012104730413A CN 201210473041 A CN201210473041 A CN 201210473041A CN 102965263 A CN102965263 A CN 102965263A
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Abstract
The invention relates to a method for inhibiting ethyl carbamate from being generated in a white wine storage process, comprising the steps of adding sodium diethyldithiocarbamate into white wine and then distilling. More concretely, the method provided by the invention comprises the following main steps of: a) weighing certain amount of sodium diethyldithiocarbamate reagent; directly adding the sodium diethyldithiocarbamate reagent into a white wine sample, mixing to be uniform after dissolution to cause final concentration of the sodium diethyldithiocarbamate reagent to be 40-200mg/L, standing for one day at room temperature, and making a control sample at the same time; and b) respectively distilling to obtain a new white wine sample and a new control white wine sample, and accelerating and storing for 7-15 days under the condition that the temperature is constantly 60 DEG C. The invention creates a method for inhibiting ethyl carbamate from being generated in the white wine storage process by applying the sodium diethyldithiocarbamate and has important practical significance for improving quality safety level of white wine products in China, promoting healthy development of the traditional characteristic wine industry and effectively coping with the development situation of the internal food safety.
Description
Technical field
The present invention relates to a kind of method that urethanum generates in the liquor storage process that suppresses, particularly a kind of Thiocarb of using suppresses the method that urethanum generates in the liquor storage process.
Background technology
Liquor is the distinct Chinese characteristics traditional foods, has a long history, and along with the International Food Safety Control technical development, traditional liquor metabolism pollutent is progressively cognitive by people, pays close attention to potential factor of safety in the drink food.
Urethanum (Ethyl Carbamate is called for short EC) almost is present in all leavened foods, and content differs.Last century 70 is to the eighties, and the countries in the world scholar has successively all detected EC in the fermented drink such as liquor, brandy, whisky, soy sauce and bread and food.2007, in Group2A group was listed EC after through assessment by international cancer research institution (IARC), and is arranged side by side with lead, mercury, acrylamide, mean its to human may be carcinogenic, caused the attention of the World Health Organization and national governments.
2005, in the 64th Expert C-on Food Additive (JECFA), World Health Organization's EC content in the alcoholic drink that calls upon States to continue to take measures to reduce.Countries has been formulated the mandatory limit standard of alcoholic drink EC, to reduce the Health hazard to human body.Up to now, the scholars of countries in the world to the measuring method of EC in the various alcoholic drinks, form mechanism and reduce the aspect such as its content and do a lot of research work, confirm in the alcoholic drink EC mainly the storage stage by urea or prussiate and the generation of ethanol chemical reaction.
China EC risk assessment and mechanism research in alcoholic drink are progressively carried out, but because liquor belongs to the traditional zymotic industry, relative other drinks, and the EC formation mechanism is more complicated in the liquor.And urethane ester content technical measures just have been in the starting stage in prevention and the control liquor, have no for liquor urethanum control techniques Study on Measures and report.
Therefore set up a kind of method that suppresses liquor urethanum in storage process, to improving China's Liquor Products quality safety level, promote the sound development of traditional characteristics liquor industry, successfully manage international food security developments situation and have very important realistic meaning.
Summary of the invention
The objective of the invention is the liquor Safety of Food Quality level for raising China, but the technological method of urethanum in a kind of establishment liquor storage process of exploitation.
The method that urethanum generates in the inhibition liquor storage process provided by the present invention is included in and adds Thiocarb in the liquor, then distills.
Ultimate principle of the present invention is that the prussiate that the reagent Thiocarb can be brought into by raw material in liquor is combined, and generates complex compound, by the content of reduction EC precursor substance prussiate, thereby reduces the EC growing amount of liquor in storage process.
Wherein, behind the adding Thiocarb, the final concentration of Thiocarb in Liquor Solution is 40mg/L ~ 200mg/L, is preferably 60mg/L ~ 80mg/L.
More specifically, the method that urethanum generates in the inhibition liquor storage process of the present invention may further comprise the steps:
A) take by weighing the Thiocarb (abbreviation reagent) of certain mass;
B) measure the liquor of certain volume, be divided into 2 parts, wherein 1 part is directly added the reagent that takes by weighing in the step a), dissolving and mixing, and making the final concentration of reagent in liquor is 40mg/L ~ 200mg/L, other 1 part is not added in contrast Wine Sample of reagent;
C) with step b) in Wine Sample and the contrast Wine Sample of the interpolation reagent that obtains, room temperature left standstill 1 day, distillation obtains new Wine Sample and new contrast Wine Sample respectively;
D) the new Wine Sample that obtains step c) and new contrast Wine Sample accelerated storage after 7 ~ 15 days under 60 ℃ of constant temperatures, the urethanum growing amount relatively newly contrasts Wine Sample and obviously is inhibited in the new Wine Sample.
Wherein, the final concentration of reagent in Liquor Solution is 60mg/L ~ 80mg/L in the step b).
In addition, also preferably after in the step c) liquor that adds reagent being distilled, obtain new Wine Sample.
The invention has the advantages that required reagent obtain be easy to get, cheap, easy to operation, eliminate after re-distillation reagent and bring security risk, implement can to suppress liquor EC growing amount successful in storage process behind the present invention.
Description of drawings
Fig. 1: add EC content in the wine sample of reagent and the contrast wine sample accelerated storage 7 days:
X-coordinate: store fate; Ordinate zou: urethane ester content (ppb).
Embodiment
For a better understanding of the present invention, the present invention is further described below in conjunction with specific examples.
Embodiment 1
A) take by weighing the Thiocarb (abbreviation reagent) of 17.2mg; Obtain Wine Sample from liquor production, measure 500mL liquor, be divided into 2 parts, wherein 1 part of 250mL liquor directly adds step 17.2mg reagent, dissolving and mixing, and other 1 part is not added in contrast sample of reagent;
B) will add Wine Sample and the contrast Wine Sample of reagent, room temperature left standstill 1 day, and distillation obtains new Wine Sample and new contrast Wine Sample respectively;
C) accelerated storage in 60 ℃ of constant incubators compared two kinds of Wine Samples urethanum growing amount size in storage process after 7 days with new Wine Sample and new contrast Wine Sample.
The experimental result of present embodiment is with reference to saying Fig. 1, fate is stored in the X-coordinate representative among Fig. 1, urethane ester content (ppb) in the ordinate zou representative sample, the new contrast of curve A representative Wine Sample, the Wine Sample after the reagent distillation is added in the curve B representative, contrast two kinds of samples urethanum growing amount changing conditions in accelerated storage 7 days, can find the Wine Sample through the processing of reagent Thiocarb, all the time be lower than control sample through obtained wine thereby sample after the distillation at lay up period urethanum growing amount, namely process through the reagent Thiocarb, can obviously suppress liquor at lay up period urethanum growing amount.
Should be noted that at last, above embodiment only is used for technical scheme of the present invention is described and unrestricted, although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement the technical scheme of invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the claim scope of the present invention.
Claims (7)
1. one kind is suppressed the method that urethanum generates in the liquor storage process, it is characterized in that described method is included in and adds Thiocarb in the liquor, then distills.
2. method according to claim 1 is characterized in that, the final concentration of described Thiocarb in Liquor Solution is 40mg/L ~ 200mg/L, is preferably 60mg/L ~ 80mg/L.
3. a liquor is characterized in that, it forms by adding to distill behind the Thiocarb in liquor.
4. liquor according to claim 3 is characterized in that, the concentration of described Thiocarb in liquor is 40mg/L ~ 200mg/L, is preferably 60mg/L ~ 80mg/L.
5. one kind is suppressed the method that urethanum generates in the liquor storage process, and particularly a kind of Thiocarb of using suppresses the method that urethanum generates in the liquor storage, it is characterized in that, said method comprising the steps of:
A) take by weighing the Thiocarb (abbreviation reagent) of certain mass;
B) measure the liquor of certain volume, be divided into 2 parts, wherein 1 part is directly added the reagent that takes by weighing in the step a), dissolving and mixing, and making the final concentration of reagent in liquor is 40mg/L ~ 200mg/L, other 1 part is not added in contrast sample of reagent;
C) with step b) in Wine Sample and the control sample of the interpolation reagent that obtains, room temperature left standstill 1 day, distillation obtains new Wine Sample and new contrast Wine Sample respectively;
Step c) accelerated storage is after 7 ~ 15 days under 60 ℃ of constant temperatures for the new Wine Sample that obtains in and new control sample, and the relatively new control sample of urethanum growing amount is obviously suppressed in the new Wine Sample.
6. method according to claim 1 is characterized in that, the final concentration final concentration of reagent in Liquor Solution is 60mg/L ~ 80mg/L in the step b).
7. method according to claim 1 is characterized in that, obtains new Wine Sample after in the step c) liquor that adds reagent being distilled.
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| CN201210473041.3A CN102965263B (en) | 2012-11-20 | 2012-11-20 | Method for inhibiting ethyl carbamate from being generated in white wine storage process |
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| CN201210473041.3A CN102965263B (en) | 2012-11-20 | 2012-11-20 | Method for inhibiting ethyl carbamate from being generated in white wine storage process |
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| CN102965263A true CN102965263A (en) | 2013-03-13 |
| CN102965263B CN102965263B (en) | 2014-08-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104630014A (en) * | 2015-02-12 | 2015-05-20 | 江南大学 | Method for reducing content of ethyl carbamate in white spirit through reduced pressure secondary distillation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222486A (en) * | 1998-01-08 | 1999-07-14 | 谢志强 | Production of manganese sulfate as food additive |
| JP2011212009A (en) * | 2010-03-16 | 2011-10-27 | National Research Inst Of Brewing | Method for producing beverage |
| CN102353728A (en) * | 2011-06-29 | 2012-02-15 | 中国食品发酵工业研究院 | Rapid detection method for production process quality control of yellow wine |
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2012
- 2012-11-20 CN CN201210473041.3A patent/CN102965263B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222486A (en) * | 1998-01-08 | 1999-07-14 | 谢志强 | Production of manganese sulfate as food additive |
| JP2011212009A (en) * | 2010-03-16 | 2011-10-27 | National Research Inst Of Brewing | Method for producing beverage |
| CN102353728A (en) * | 2011-06-29 | 2012-02-15 | 中国食品发酵工业研究院 | Rapid detection method for production process quality control of yellow wine |
Non-Patent Citations (1)
| Title |
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| 吴世嘉等: "发酵食品中氨基甲酸乙酯的研究进展", 《化学与生物工程》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104630014A (en) * | 2015-02-12 | 2015-05-20 | 江南大学 | Method for reducing content of ethyl carbamate in white spirit through reduced pressure secondary distillation |
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Address after: No. 32, Beijing Xiaoyun Road, Chaoyang District, Beijing Patentee after: China Food Fermentation Industry Research Institute Co., Ltd. Address before: No. 32, Beijing Xiaoyun Road, Chaoyang District, Beijing Patentee before: China National Academy of Food & Fermentation Industries |
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