Distribution, generation, and control of ethyl carbamate in Baijiu: A review

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-16 DOI:10.1016/j.foodcont.2024.110951

Baolin Han , Shufan Zhang , Lei Chen , Xiaohu Ren , Dong Li

引用次数: 0

Abstract

Ethyl carbamate, a product generated during the production and storage of Baijiu, is a carcinogen in the genotoxic class 2A mainly ingested into the body through alcoholic beverages. Baijiu has attracted many alcoholic beverage drinkers due to its special color, aroma, taste, and characteristics.In recent years, the safety of Baijiu has received increasing attention from manufacturers and consumers. Therefore, studying the distribution, generation, and control of EC in Baijiu is necessary. China should formulate as soon as possible mandatory standards for EC in Baijiu and guidelines or control measures to promote the healthy and benign development of China's Baijiu industry to enhance the competitiveness of this industry. In this review, we summarize the distribution of EC in different types of Baijiu, the mechanism of EC generation, and control strategies.

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白酒中氨基甲酸乙酯的分布、生成和控制：综述

氨基甲酸乙酯是白酒生产和储存过程中产生的一种产品，属于遗传毒性 2A 类致癌物，主要通过酒精饮料摄入人体。近年来，白酒的安全性越来越受到生产商和消费者的关注。因此，研究白酒中氨基甲酸乙酯的分布、产生和控制非常必要。我国应尽快制定白酒中氨基甲酸乙酯的强制性标准、指南或控制措施，促进我国白酒产业的健康良性发展，提高白酒产业的竞争力。在本综述中，我们总结了不同类型白酒中氨基甲酸乙酯的分布情况、氨基甲酸乙酯的产生机理以及控制策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.