摘要：Changes of Ethyl carbamate (EC) in yellow rice wine during shelf life and Formation of EC in simulated ethanol and urea mixed solutions were analyzed. The results showed that EC presented in bottled yellow rice wine was more than that of bagged during storage. EC decreased in the first 200 days, then kept an upward tendency and reached 421 and 378 μg/kg till 600 days in bottled and bagged wines, respectively. High concentrations of urea and ethanol accelerated EC formation. EC increased to 591 μg/kg in solutions of 40 mg/kg urea and 40% ethanol, while for 20% ethanol, EC reached 189 μg/kg. After 61 days reaction of 35, 20 and 5 μg/mL urea with 30% and 15% ethanol, EC formed 283.1, 171 and 42.8 as well as 144, 99.1 and 23 μg/mL, respectively. The results directly validated EC formation caused by urea and ethanol, which was also the main reason for EC increasing in yellow rice wine during shelf life.
