Journal of Integrative Agriculture ›› 2025, Vol. 24 ›› Issue (1): 353-365.DOI: 10.1016/j.jia.2024.08.021

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缓解黄酒中氨基甲酸乙酯:覆盆子提取物的作用

  

  • 收稿日期:2023-12-25 接受日期:2024-05-31 出版日期:2025-01-20 发布日期:2025-01-07

Mitigating ethyl carbamate production in Chinese rice wine: Role of raspberry extract

Yuxin Liu1, Chi Shen1, Xiaoyu Wang1, Chaogeng Xiao2, Zisheng Luo3, Guochang Sun4, Wenjing Lu2, Rungang Tian1, Lijia Dong1, Xueyuan Han1, 3#   

  1. 1 School of Life and Environmental Sciences, Shaoxing University, Shaoxing 312000, China

    2 State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products/Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

    3 College of Biosystems Engineering and Food Science/Zhejiang Key Laboratory of Agro-Food Processing/Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China

    4 Zhejiang Kuaijishan Shaoxing Rice Wine Co., Ltd., Shaoxing 312030, China

  • Received:2023-12-25 Accepted:2024-05-31 Online:2025-01-20 Published:2025-01-07
  • About author:Yuxin Liu, E-mail: YuxinLiu122524@163.com; #Correspondence Xueyuan Han, E-mail: 18867146394@163.com
  • Supported by:
    This study was supported by the National Natural Science Foundation of China (32202125), the Science and Technology Plan Project of Shaoxing City, China (2022A12003) and the Zhejiang Provincial Natural Science Foundation, China (LY24C200004).

摘要:

本研究探究了覆盆子提取物(RBE)在缓解黄酒中氨基甲酸乙酯(EC)积累方面的应用。研究通过在发酵醪中添加RBE,并观察其对EC水平的影响。结果表明EC产量显著减少,这归因于RBE在改变尿素和瓜氨酸分解代谢和抑制精氨酸代谢方面的作用,从而防止EC前体物与乙醇反应。此外,挥发性成分和游离氨基酸分析显示RBE也增强了黄酒的风味。本研究还探讨了RBE在模拟发酵环境下对酿酒酵母(S. cerevisiae)精氨酸代谢的影响。结果观察到精氨酸水平升高、尿素和瓜氨酸水平降低、精氨酸代谢和运输途径中的酶活性和基因表达水平均出现变化。综上所述,本研究清楚地证明了RBE在降低黄酒中EC含量方面的作用,为制定降低EC的策略提供了有价值的见解。

Abstract:

This study investigated the use of raspberry extract (RBE) for mitigating ethyl carbamate (EC) accumulation in Chinese rice wine (Huangjiu), a traditional fermented beverage.  It focused on the addition of RBE to the fermentation mash and its effects on EC levels.  The results showed a significant reduction in EC production that could be attributed to RBE’s role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol.  Additionally, RBE enhanced the rice wine’s flavor profile, as shown by volatile component and amino acid analysis.  This study also explored RBE’s impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways.  In conclusion, the results clearly demonstrated RBE’s efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.

Key words: Chinese rice wine , ethyl carbamate ,  raspberry extract ,  Saccharomyces cerevisiae ,  arginine metabolism