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[1]周凯,唐冰娥,徐振林,等.发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展[J].生物加工过程,2018,16(02):31-41.[doi:10.3969/j.issn.1672-3678.2018.02.005]
 ZHOU Kai,TANG Binger,XU Zhenlin,et al.Research progress in formation and rapid detection of ethyl carbamate in fermentation foods[J].Chinese Journal of Bioprocess Engineering,2018,16(02):31-41.[doi:10.3969/j.issn.1672-3678.2018.02.005]
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发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
16
期数:
2018年02期
页码:
31-41
栏目:
出版日期:
2018-03-30

文章信息/Info

Title:
Research progress in formation and rapid detection of ethyl carbamate in fermentation foods
文章编号:
1672-3678(2018)02-0031-11
作者:
周凯1唐冰娥1徐振林1刘占2孙远明1陈穗2
1. 华南农业大学 食品学院 广东省食品质量安全重点实验室,广东 广州 510642; 2. 广东美味鲜调味食品有限公司,广东 中山 528000
Author(s):
ZHOU Kai1TANG Binger1XU Zhenlin1LIU Zhan2SUN Yuanming1CHEN Hui2
1.College of Food Science,Guangdong Provincial Key Laboratory of Food Quality and Safety,South China Agricultural University, Guangzhou 510642,China; 2.Guangdong Meiweixian Flavoring Food Co.,Ltd.,Zhongshan,528000,China
关键词:
氨基甲酸乙酯 发酵食品 快速检测 致癌物
分类号:
Q815
DOI:
10.3969/j.issn.1672-3678.2018.02.005
文献标志码:
A
摘要:
氨基甲酸已酯(EC)是一种广泛存在于酒类、腐乳和酱油等发酵食品中的2A级致癌物,近年来其安全性引起研究者关注。为了更好地监测和控制发酵食品中的EC含量,从EC污染情况出发,分析了发酵食品中EC的形成原因和对应的控制方法,系统阐述了目前发酵食品中EC的快速检测方法,以期为发展高效、快速、经济的EC快速检测方法提供一定的参考。

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备注/Memo

备注/Memo:
收稿日期:2017-10-30修回日期:2018-01-06
基金项目:国家重点基础研究发展计划(973计划)(2012CB720803); 广东省科技计划(2015B020205002); 中山市协同创新中心项目(2016C1013); 阳江市科技计划(2016052); 华南农业大学博士生国(境)外联合培养项目(2017LHPY008)
作者简介:周凯(1990—),男,江西吉安人,博士研究生,研究方向:食品安全与营养; 孙远明(联系人),教授,E-mail:ymsun@scau.edu.cn; 陈穗(联系人),高级工程师,E-mail:13286312902@163.com
引文格式:周凯,唐冰娥,徐振林,等.发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展[J].生物加工过程,2018,16(2):31-41.
ZHOU Kai,TANG Binger,XU Zhenlin,et al.Research progress in formation and rapid detection of ethyl carbamate in fermentation foods[J].Chin J Bioprocess Eng,2018,16(2):31-41..
更新日期/Last Update: 2018-03-30