Changes of Ethyl Carbamate in Yellow Rice Wine during Shelf-Life and Formation in Simulated Ethanol and Urea Solutions

Pinggu Wu^1, , Chenggang Cai², Dajin Yang³, Liyuan Wang¹, Yan Zhou¹, Xianghong Shen¹, Bingjie Ma¹ and Jun Tan¹

¹Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou, China

²School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, 328 Liuhe Road, Hangzhou, China

³The National Center for Food Safety Risk Assessment, Beijing, China

Cite this paper:
Pinggu Wu, Chenggang Cai, Dajin Yang, Liyuan Wang, Yan Zhou, Xianghong Shen, Bingjie Ma and Jun Tan. Changes of Ethyl Carbamate in Yellow Rice Wine during Shelf-Life and Formation in Simulated Ethanol and Urea Solutions. Journal of Food and Nutrition Research. 2014; 2(12):872-875. doi: 10.12691/jfnr-2-12-2

Abstract

Changes of Ethyl carbamate (EC) in yellow rice wine during shelf life and Formation of EC in simulated ethanol and urea mixed solutions were analyzed. The results showed that EC presented in bottled yellow rice wine was more than that of bagged during storage. EC decreased in the first 200 days, then kept an upward tendency and reached 421 and 378 μg/kg till 600 days in bottled and bagged wines, respectively. High concentrations of urea and ethanol accelerated EC formation. EC increased to 591 μg/kg in solutions of 40 mg/kg urea and 40% ethanol, while for 20% ethanol, EC reached 189 μg/kg. After 61 days reaction of 35, 20 and 5 μg/mL urea with 30% and 15% ethanol, EC formed 283.1, 171 and 42.8 as well as 144, 99.1 and 23 μg/mL, respectively. The results directly validated EC formation caused by urea and ethanol, which was also the main reason for EC increasing in yellow rice wine during shelf life.

Keywords:
Ethyl carbamate yellow rice wine food safety

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