文献类型： 外文期刊
作者： Liu, Yuxin 1 ; Shen, Chi 1 ; Wang, Xiaoyu 1 ; Xiao, Chaogeng 2 ; Luo, Zisheng 3 ; Sun, Guochang 4 ; Lu, Wenjing 2 ; Tian, Rungang 1 ; Dong, Lijia 1 ; Han, Xueyuan 1 ;
作者机构： 1.Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
3.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Key Lab Agroprod Postharvest Handling,Minist Agr &, Hangzhou 310058, Peoples R China
4.Zhejiang Kuaijishan Shaoxing Rice Wine Co Ltd, Shaoxing 312030, Peoples R China
关键词： Chinese rice wine; ethyl carbamate; raspberry extract; Saccharomyces cerevisiae; arginine metabolism
期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：4.4； 五年影响因子：4.8 ）
ISSN： 2095-3119
年卷期： 2025 年 24 卷 1 期
页码：
收录情况： SCI
摘要： 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.
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