Control methods of ethyl carbamate and its precursors in Baijiu
Cyanide is a main precursor of ethyl carbamate(EC)in Baijiu,and dhurrin in sorghum is a main precursor of cyanide.In order to reduce the content of EC in Baijiu,four control methods of EC and its precursors in Baijiu were analyzed,including cyanide volatilization method,cyanide reaction method,sorghum peeling method and low dhurrin sorghum selection method.The results showed that the cyanide volatilization method had a poor effect.There was no significant difference in cyanide and EC content between the experimental group and the control group in each section of the Baijiu(P＞0.05).The average content of cyanide in the experimental group of cyanide reaction method Baijiu sample was 340.5 μg/L,extremely significantly lower than the control group(607.3 μg/L)(P＜0.01),but it introduced off-flavor into the Baijiu.The dhurrin content of Hl sorghum and H2 sorghum before peeling were 7.26 μg/L and 1.62 μg/L,respectively,and the dhurrin content of sorghum after peeling were 1.92 μg/L and 0.20 μg/L,respectively.After peeling treatment,the content of dhurrin in the two kinds of sorghum decreased by 73.6％and 87.7％,respectively.The average contents of initial cyanide and EC after 1 year of storage in Baijiu samples of experimental group with low dhurrin sorghum selection method were 163.3 μg/L,214.0 μg/L,respectively,which were extremely significantly lower than the control group(565.0 μg/L,346.8 μg/L)(P＜0.01).The effect of low dhurrin sorghum selection method on reducing cyanide and EC content in Baijiu was good.
万方数据
维普
