The Concentration of Ethyl Carbamate in Commercial<i>Ume</i>(<i>Prunus mume</i>) Liqueur Products and a Method of Reducing It
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- HASHIGUCHI Tomokazu
- National Research Institute of Brewing
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- HORII Sachie
- National Research Institute of Brewing
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- IZU Hanae
- National Research Institute of Brewing
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- SUDO Shigetoshi
- National Research Institute of Brewing
書誌事項
- タイトル別名
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- The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It
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抄録
The ethyl carbamate concentration of commercial ume liqueur products was studied, and a method of reducing it was examined from the viewpoint of antioxidation. The average ethyl carbamate concentration across 38 ume liqueur products was 0.12 mg/l (0.02–0.33 mg/l). When potassium metabisulfite was added to a concentration of 0–1,000 ppm during production, the generation of ethyl carbamate was reduced in a concentration-dependent manner, but when the amount of potassium metabisulfite added was below the maximum level allowed under the Japanese Food Sanitation Act, the reduction was only 27%. When ume liqueurs were produced under deoxygenated conditions created using an oxygen absorber, the ethyl carbamate concentration was reduced by up to 47% as compared with the control group, probably due mainly to a reduction in free hydrogen cyanide. When ume liqueur was produced in an oxygen atmosphere, the ethyl carbamate concentration increased by up to 50% as compared with the control group. Thus, oxygen may be involved in the generation of ethyl carbamate in ume liqueur production.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 74 (10), 2060-2066, 2010
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681454046464
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- NII論文ID
- 10027560564
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 10860577
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可