氨基甲酸乙酯(ethyl carbamate,EC)是一种天然存在于发酵食品和酒精饮料中的2A类致癌物;氰化物既是蒸馏酒中的有毒有害物,也是EC的重要前体。将实验室规模下进行的壶式二次蒸馏技术应用于酒厂中试生产,研究其对白酒中氰化物、EC、总酸、总酯、微量成分以及感官品质的影响。结果表明,中试规模壶式二次蒸馏的蒸馏效率达99.32%;氰化物绝对去除率R1和相对去除率R2分别为96.10% 和78.43%;EC绝对去除率R'1和相对去除率R'2分别为97.10%和98.47%;蒸馏后酒身中氰化物和 EC 浓度分别下降至23.75 μg/L和8.08 μg/L;浓香型原酒经蒸馏后总酸和总酯分别降低93.90%和19.87%;大部分挥发性脂肪酸含量显著降低;酯类物质中乳酸乙酯下降71.05%,而己酸乙酯、丁酸乙酯和乙酸乙酯分别上升15.69%,7.14%和9.40%;在感官品质方面,蒸馏后的酒香味及酒体丰满度较原酒稍差,但是口感更纯净,在一定程度上减少了原酒的异杂味。
Ethyl carbamate (EC) is a Group 2A carcinogen naturally found in fermented foods and alcoholic beverages; cyanide is not only a toxic and harmful substance in distilled liquors, but also an important precursor of EC. This study applied lab-scale pot still second distillation technology to the pilot scale production of distillery, and studied its effects on cyanide, EC, total acid, total ester, trace components and sensory quality. The results showed that the distillation efficiency of pilot scale pot still second distillation reached 99.32%; the absolute removal rate (R1) and relative removal rate (R2) of cyanide was 96.10% and 78.43%, respectively; the absolute removal rate (R'1) and relative removal rate of EC (R'2) was 97.10% and 98.47%, respectively; the concentrations of cyanide and EC in the heart of liquor decreased to 23.75 μg/L and 8.08 μg/L, respectively. After second distillation, the concentrations of total acid and total ester decreased by 93.90% and 19.87%, respectively. Most volatile fatty acids decreased significantly, and the content of ethyl lactate decreased by 71.05%, while the content of ethyl caproate, ethyl butyrate and ethyl acetate increased by 15.69%, 7.14% and 9.40%, respectively. In terms of sensory quality, its aroma and liquor mellowness after pot still second distillation were slightly worse than that of the raw liquor, but its taste was more pure and reduced the off-flavor of the raw liquor to a certain extent.
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