食品工业科技2012，Vol.33Issue(23)：171-174,4.
酒醅发酵过程中氨基甲酸乙酯与尿素的变化
Evolvement of ethyl carbamate and urea from fermented grains in the fermentation process of Chinese liquor
摘要
Abstract
The quantitative method of ethyl carbamate (EC)of daqu and fermented grains was established. EC of samples were isolated with ultrapure water under an ultrasound cleaning bath, and extracted with headspace solid -phase microextraction( HS- SPME), and detected and identified by gas chromatography- mass spectrometry (GC-MS).The colorimetric method was employed for determining of urea of solid state matrix.The results showed that the changes of EC and urea levels of fermented grains were similar in various aroma type liquors.And the urea increased,and EC also increased with fermentation time.The concentration of EC of fermented grains was range from 110-130μg/kg,and the concentration of urea was 26-80mg/kg.关键词
白酒大曲和酒醅/氨基甲酸乙酯/尿素/顶空固相微萃取/气相色谱-质谱Key words
daqu and fermenting grains of Chinese liquors/ethyl carbamate (EC)/urea/headspace solid- phase microextraction ( HS- SPME)/gas chromatographymass spectrometry ( GC- MS )分类
轻工纺织引用本文复制引用
范文来,徐岩,史斌斌..酒醅发酵过程中氨基甲酸乙酯与尿素的变化[J].食品工业科技,2012,33(23):171-174,4.基金项目
十二五国家科技支撑计划（2012BAK17811）. （）
