Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment.

Ethyl carbamate (EC), which has been confirmed as probably carcinogenic to humans, can be formed during the alcoholic fermentation of Chinese rice wine. In this study, EC and two possible precursors (urea and arginine) were analysed in wines fermented from rice processed by enzymatic extrusion liquefaction pretreatment, with different wheat Qu content gradients from 6 to 18% (dry basis, d.b.). The EC concentration decreased 22.5% with the addition of wheat Qu reduced to 6% for the enzymatic extrusion-processed rice wine (EE). Moreover, although the arginine was generated 6.33–8.39 times higher in the enzymatic extruded rice, instead of the traditional treated rice at the same wheat Qu level, the corresponding level of urea formed from arginine was not high in the EE. In addition, rice treated by extrusion combined with enzymatic hydrolysis was found to be more utilizable and fermentable, and the lost quality of the final traditional rice wine with the low wheat Qu level (6–14%) could be improved using enzymatically extruded rice as the fermenting material. Therefore, it may be feasible to inhibit EC accumulation in Chinese rice wine by wheat Qu control, combined with enzymatic extrusion pretreatment for rice.

[1]  Zhengyu Jin,et al.  Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice , 2015, Food and Bioprocess Technology.

[2]  Zhengyu Jin,et al.  Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy , 2015 .

[3]  Zhengyu Jin,et al.  Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation , 2015, Food and Bioprocess Technology.

[4]  R. M. Ramos,et al.  Determination of ethyl carbamate in spirits using salting-out assisted liquid–liquid extraction and high performance liquid chromatography with fluorimetric detection , 2014 .

[5]  Chenggang Cai,et al.  Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine. , 2014, Food chemistry.

[6]  Zhengyu Jin,et al.  Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture. , 2014, Food chemistry.

[7]  Junyong Sun,et al.  Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production , 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[8]  G. He,et al.  Ethyl carbamate formation regulated by ornithine transcarbamylase and urea metabolism in the processing of Chinese yellow rice wine , 2013 .

[9]  Yan Xu,et al.  Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour‐active compounds of Chinese rice wine (Huangjiu) , 2013 .

[10]  Zhengyu Jin,et al.  Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation , 2013 .

[11]  Zhengyu Jin,et al.  Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production , 2013, Bioprocess and Biosystems Engineering.

[12]  Yan Xu,et al.  Rapid determination of ethyl carbamate in Chinese rice wine using headspace solid‐phase microextraction and gas chromatography–mass spectrometry , 2012 .

[13]  L. Mo,et al.  Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry , 2012, European Food Research and Technology.

[14]  Dajin Yang,et al.  A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China , 2012 .

[15]  R. C. S. Mendonça,et al.  Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit , 2011 .

[16]  F. Chang,et al.  Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China , 2011, Food additives & contaminants. Part B, Surveillance.

[17]  H. V. van Vuuren,et al.  Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine , 2010, Journal of applied microbiology.

[18]  J. Weber,et al.  Ethyl carbamate in foods and beverages: a review , 2009 .

[19]  Yan Xu,et al.  Characterization of Volatile and Semi‐Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry , 2008 .

[20]  M. Esti,et al.  Assessment of urea degradation rate in model wine solutions by acid urease from Lactobacillus fermentum. , 2006, Journal of agricultural and food chemistry.

[21]  D. Lachenmeier,et al.  Automated determination of ethyl carbamate in stone-fruit spirits using headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. , 2006, Journal of chromatography. A.

[22]  J. Heinisch,et al.  Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains. , 2005, Journal of agricultural and food chemistry.

[23]  R. Hoover,et al.  Dextrinization of Starch in Barley Flours with Thermostable alpha‐Amylase by Extrusion Cooking , 2001 .

[24]  F. Rivetti,et al.  Developments in the production and application of dimethylcarbonate , 2001 .

[25]  I. Rhee,et al.  An improved method for determination of ethyl carbamate in Korean traditional rice wine , 2001, Journal of Industrial Microbiology and Biotechnology.

[26]  G. G. Pritchard,et al.  Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria , 1995, Applied and environmental microbiology.