Formation of Ethyl Carbamate in Umeshu (Plum Liqueur).
- 1 January 2001
- journal article
- abstracts
- Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Vol. 42 (6) , 354-358
- https://doi.org/10.3358/shokueishi.42.354
Abstract
梅酒を作製して種々の保管条件を設定し，保管実験を行い経時的にカルバミン酸エチル(EC)含量を測定した．梅酒を蛍光灯下，暗所，冷蔵庫内に保管したところ梅酒保管中のEC含量は，光の照射時間が長いほど及び温度が高いほど生成量が多かった．また，シアンの影響についてはシアン化カリウムを添加した条件が最も多かった．このことより，梅酒中のEC生成において光，温度のほかに，遊離シアンも増加に関与することが示唆された．次にモデル酒を作製し種々の保管条件のもと，保管実験を行い経時的にEC含量を測定した．セロファン(赤，黄，青)を用いて特定の波長域の影響を検討したところ，EC生成量は青セロファンが最も多かった．このことより，375～475 nm付近の光がEC生成量の増加に関与することが推察された．Keywords
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