Food and Fermentation Industries >

2025 , Vol. 51 >Issue 4: 170 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039245

Source analysis of ethyl carbamate precursors during sauce-flavor liquor production

  • YIN Zirui ,
  • ZHAO Xinrui ,
  • DU Guocheng
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    4(The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)

Received date: 2024-03-16

  Revised date: 2024-04-01

  Online published: 2025-03-10

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Abstract

Ethyl carbamate (EC) extensively exists in Chinese liquor.Due to its carcinogenicity, there is a negative impact on the quality of liquor and national health.It is necessary to identify its formation mechanism.However, the production process of sauce-flavor liquor is complicated and the formation mechanism of EC is still unclear.The purpose of this study was to identify the source of EC precursors during the production of sauce-flavor liquor.This study also analyzed the EC metabolism in different process stages and laid a foundation for further clarifying the formation mechanism of EC.According to the detection of EC precursors in different raw materials, it was indicated that the main source of EC precursors was Daqu.By detecting the concentration of EC and its precursors in different stages, it was indicated that the main forming stage of EC was the distillation and cyanide was the main precursors during the distillation.The simulated results showed that dhurrin from sorghum was the main source of cyanide, which was consistent with the change of cyanide concentration during fermentation.Finally, a Candida tropicalis was selected from the fermented grains which was related to the metabolism of cyanogenic glycosides.This study provided a reference for further study on the elimination of EC during the production of sauce-flavor liquor.

Key words： ethyl carbamate; sauce-flavor liquor; urea; cyanide; citrulline; cyanogenic glycosides

Cite this article

YIN Zirui , ZHAO Xinrui , DU Guocheng . Source analysis of ethyl carbamate precursors during sauce-flavor liquor production[J]. Food and Fermentation Industries, 2025 , 51(4) : 170 -176 . DOI: 10.13995/j.cnki.11-1802/ts.039245

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