发酵饮品中氨基甲酸乙酯的研究进展
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。
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.
标题：发酵饮品中氨基甲酸乙酯的研究进展
英文标题：Recent advance on ethyl carbamate derived from the fermented spirits
作者：
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
中文关键词:氨基甲酸乙酯,致癌性,形成机制,分析方法,抑制途径,
英文关键词:ethyl carbamate,carcinogenicity,formation pathway,analysis methods,inhibition strategies,
发表日期：2013-10-07
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