The Study Of Removing Ethyl Carbamate In Chinese Rice Wine With Adsorption Resin

Ethyl Carbamate (EC) is a carcinogen and it was detected in many fermented food. Theeffective control of ethyl carbamate in Chinese rice wine is very important for the food safetyand development of the rice wine industry. In this research, some adsorption materials werescreened for reducing ethyl carbamate in Chinese rice wine. The adsorption mechanism wasstudied. It had good adsorption result, which had met the food safety standard with no effecton Chinese rice wine flavor. The main results are as follows:(1)One adsorption resin was obtained by screening. Static adsorption method was usedfor reducing EC concentration in Chinese rice wine. The adsorption rate was71.71%when10%volume fraction of resin were added. Add10%volume fraction of resin each time for3times, or add30%volume fraction of resin for one time, all the EC in Chinese rice wine couldbe adsorbed. This method could be used for temporary removal EC in production process.(2)The adsorption mechanism was studied. The adsorption process of the resin could bedescribed by the pseudo-second-order kinetic model. The activation energy of adsorption (Ea)was8.89×103kJ mol-1. The adsorption isotherm of EC on the resin could be described withthe equation of Freundlich. When the temperature was293K, ΔH=414.44J mol-1, ΔS=94.13J mol-1, ΔG=-28.107kJ mol-1. It was a spontaneous, entropy increasing and endothermicprocess.(3)Dynamic adsorption method was studied. Under room temperature (10~30℃), thismethod had good adsorption rate (>60%). It also showed good adsorption rate when sampleswith different initial EC concentration (280μg L-1~600μg L-1) were used, and the resin alsoshowed good reusability. Flavor changed a little after this adsorption process. These resultswere helpful for efficiently and conveniently reducing EC concentration in Chinese rice winein industrial scale.