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焦志华,陈启和.发酵饮品中氨基甲酸乙酯的研究进展[J].食品安全质量检测学报,2013,4(5):1299-1307

发酵饮品中氨基甲酸乙酯的研究进展

Recent advance on ethyl carbamate derived from the fermented spirits

投稿时间：2013-10-07 修订日期：2013-10-22

DOI：

英文关键词:ethyl carbamate carcinogenicity formation pathway analysis methods inhibition strategies

基金项目:国家自然科学基金项目(31171734、31371825)、浙江大学馥莉食品研究院基金和教育部新世纪优秀人才项目(NCET-12-0482)

作者	单位
焦志华	浙江大学食品科学与营养系, 浙江大学馥莉食品研究院
陈启和	浙江大学食品科学与营养系, 浙江大学馥莉食品研究院

Author	Institution
JIAO Zhi-Hua	Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University
CHEN Qi-He	Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University

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中文摘要:

氨基甲酸乙酯(简称 EC, 又称脲烷)是一种能对试验动物造成多位点致癌, 并且对人类具有潜在致癌性的物质。其广泛存在于发酵酒精饮料中, 主要是由发酵液中氨基甲酰类物质与乙醇作用形成。本文就氨基甲酸乙酯的致癌机制、形成机制、检测方法及抑制途径进行了系统概述, 并对未来氨基甲酸乙酯的相关研究进行了展望。

英文摘要:

Ethyl carbamate (EC) is recognized to induce multiple site tumors in rodents, it was upgraded to Group 2A by the International Agency for Research on Cancer (IARC) in 2007, named “probable human car-cinogen”. It is widely presented in fermented beverages and generated by the reaction of ethanol and com-pounds that contain carbamyl group. This review highlights the mechanism of EC carcinogenicity, formation pathway, analysis methods as well as inhibition strategies. Furthermore, this review presents insights for EC pertinent studies in the future.

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