Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasons

详细信息    查看全文

• 作者：Zheng Fu ; Lili Yang ; Liyan Ma ; Xingzhi Liu ; Jingming Li
• 关键词：ethyl carbamate ; Chinese wine ; vinification pattern ; precursor ; sparkling wine
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：25
• 期：4
• 页码：949-953
• 全文大小：342 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456
• 卷排序：25

文摘

A total of 75 wines including 30 white wines, 31 red wines, and 14 sparkling wines were obtained from several regions in China (Sinkiang, Tonghua, Huailai, Yantai, Changli, Shanxi, Gansu, and Ningxia). Ethyl carbamate (EC) was detected by gas chromatography mass spectrometry. The EC concentration ranged from less than 1.16 to 38.56 μg/L, and the concentrations in 17 wines exceeded the U.S. limit for table wines (15 μg/L). The concentrations of EC increased in the order of white, red, and sparkling wines with the corresponding mean concentrations of 6.12, 9.22, and 14.03 μg/L. The relationship between EC concentration and wine type suggested that EC concentrations in wines might be affected by vinification patterns, most likely due to the difference between EC precursors in different vinification processes. This work provides a novel clue for EC contamination in different wines.