Optimization On The Determination Method And Content Distribution Law Of Ethyl Carbamate In Rice Wine

Ethyl carbamate (EC), a pluripotent carcinogen produced during the fermentation process of wine, increases the incidence of lung, lymphocytic leukemia, liver, and melanotic tumors of the skin. Fermented wine contains higher amounts of EC, and ethanol can promote EC carcinogenicity.This study aims to optimize a simple, accurate, and rapid method for measuring EC content in Chinese rice wine. This optimized method will have potential applications in the routine quantification of EC in Chinese rice wine. Furthermore, this proposed method can also be used to explore factors affecting EC content in Chinese rice wine.The results were as follows:By using the optimized LLE method, qualitative limit was2.9μg/mL and quantitative limit was9.7μg/mL. Recovery rates were78.04%to93.20%. The relative standard deviation (RSD) value was6.22%. The test was repeated on the same day. By using the optimized SPE method, the qualitative limit was2.0μg/mL and the quantitative limit was6.7μg/mL. The recovery rates were85.42%to96.48%. The RSD value was2.53%. The test was repeated on the same day.The research and analysis of85rice wine samples sold in the market showed that64%of the total EC content in the samples is less than100μg/L. The EC content in different rice wine samples can increase with increasing sugar content. Compared with other distiller’s yeasts used for brewing, the EC content in rice wine brewed with wheat koji is higher. In terms of districts, the EC content of rice wine from Shaoxing, Zhejiang Province is higher than those of rice wine from other districts in Zhengjiang. In terms of storage years, the EC content is higher in wine which has been stored longer.For storage conditions, temperature and illumination have an effect on EC content. The higher the storage temperature is, the greater the increase in EC content. The average monthly EC growth at0℃storage temperature is1.24μg/L. The average monthly growth at15℃storage temperature is2.13μg/L, and that at30℃storage temperature is2.56μg/L. Moreover, illumination can promote EC generation in rice wine similar to that at15℃storage temperature. When kept away from light, the average monthly growth is1.87μg/L, whereas that under light is2.13μg/L. Unequal amounts of arginine and distiller’s yeast in diverse raw materials can also lead to different EC contents.