Study On The Changes Of Endogenous Phthalates Generated In Rice Wine

This paper investigated the effects of temperature and radiation on the phthalates formation in rice wine. At the same time, their influences on aromatic substances, color, alcohol content, pH, total acid, total sugar, total solids, and amino acid nitrogen in rice wine were also detected. The results showed that apart from exogenous pollution, these phthalates in rice wine could generate under certain conditions. And only phthalate acid esters (PAEs), mainly di-(2-ethylhexyl)phthalate (DEHP) significantly changed, but other phthalates would not. The mathematical model of DEHP (y) formation as a function of time (x) at75℃was established, i.e., y=0.1126x+0.02(R2=0.9906). Similarly, the mathematical model of DEHP (y) formation as a function of radiation dose (x) treated by60Co y-ray irradiation was established, i.e., y=0.1899x+0.02(R2=0.9917).Affected by above-mentioned factors, the increases of aromatic substances such as ethyl acetate and ethyl lactate were obviously detected, suggesting the inevitable esterification and phthalates formation.In addition, in contrast to the significant changes of plasticizer (DEHP) and color, other indexes changes a little. These indexes displayed no significant changes even subjected to long-term storage at15℃and37℃, and prolonged exposure to sunlight.