Relationship between sorghum and ethyl carbamate content in light-flavor Baijiu
In order to clarify the influence of sorghum raw materials on ethyl carbamate(EC)content during solid-state fermentation of Baijiu,with different sorghum as raw materials,a Baijiu was produced by the process of light-flavor(Qingxiangxing)Baijiu,and the relationship between urea,citrulline,cyanide in sorghum and EC content of Baijiu was investigated.The results showed that the contents of urea,citrulline and cyanide in four kinds of sorghum were significantly different(P＜0.05).The correlation analysis between urea,citrulline and cyanide in sorghum and EC of Baijiu showed that the fitting coefficient R2 between cyanide in sorghum and EC content of Baijiu after the first distillation was 0.917 7,and that between cyanide in sorghum and EC content of Baijiu after the second distillation was 0.674 6.The fitting coefficients R2 of urea and citrulline in sorghum to the EC content of Baijiu were both less than 0.5,which indicated that cyanide in sorghum was the main factor affecting EC content in Baijiu.The results of correlation between cyanide,citrulline and urea and EC in Baijiu showed that there was a significant correlation between cyanide and EC content of Baijiu(P＜0.05).Different varieties of sorghum raw materials had a significant effect on the EC content in Baijiu(P＜0.05),and the selection of sorghum varieties containing less cyanide could effectively reduce the EC content in Baijiu.
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