氨基酸与葡萄酒中氨基甲酸乙酯的关系.pdf

Modern Food Science and Technology 2015, Vol.31, No.9 2A N15 N15 1673-9078(2015)9-296-300 DOI: 10.13982/j.mfst.1673-9078.2015.9.048 Relationship between Amino Acids and Ethyl Carbamate in Wine 1 2 2 2 ZHANG Ying , LIU Guo-xin , ZHU Liu-yang , ZHANGJian (1.Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science Technology, Tianjin 300457, China) (2.Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science Technology, Tianjin 300457, China) Abstract: Ethyl carbamate, a type 2A carcinogen, widely exists in fermented foods and is generated by the reaction of carbamyl compounds and ethanol. The amino acids in grape juice are transformed to carbamyl compounds via the nitrogen metabolism of Saccharomyces cerevisiae and in turn form ethyl carbamate. To examine the relationship between amino acids and ethyl carbamate in wines, this study used a simulated grape juice lacking amino acids and compared its ethyl carbamate and urea content with that in normal simulative grape juice after fermentation. In addition, an N15 isotope tracer was used to confirm the contribution of amino acids in the formation of ethyl carbamate. The results showed that as the sole