生物加工过程2018，Vol.16Issue(2)：31-41,11.DOI:10.3969/j.issn.1672-3678.2018.02.005
发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展
Research progress in formation and rapid detection of ethyl carbamate in fermentation foods
摘要
Abstract
Ethyl carbamate(EC),a group 2A carcinogen,is widely spread in many fermentation foods, particularly in alcoholic beverages,fermented bean curd and soy sauce.Increasing researches on EC risks have been assessed in recent years.For better determination and mitigation of EC in fermented foods,we review here EC occurrence,formation mechanism and prevention methods in different fermentation foods and alcoholic beverages,and the rapid detection methods of EC were introduced systematically.This review will provide theoretical basis for development of efficient,quick and economic EC detection methods.关键词
氨基甲酸乙酯/发酵食品/快速检测/致癌物Key words
ethyl carbamate/fermentation food/rapid detection/carcinogen分类
生物科学引用本文复制引用
周凯,唐冰娥,徐振林,刘占,孙远明,陈穗..发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展[J].生物加工过程,2018,16(2):31-41,11.基金项目
国家重点基础研究发展计划(973计划)(2012CB720803) （973计划）
广东省科技计划(2015B020205002) （2015B020205002）
中山市协同创新中心项目(2016C1013) （2016C1013）
阳江市科技计划(2016052) （2016052）
华南农业大学博士生国(境)外联合培养项目(2017LHPY008) （境）
