文章基本信息

标题：Cyanate as a Precursor of Ethyl Carbamate in Alcoholic Beverages
本地全文：下载
作者：NAOYUKI TAKI ; LISA IMAMURA ; SACHIKO TAKEBE 等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1992
卷号：38
期号：6
页码：498-505
DOI：10.1248/jhs1956.38.498
出版社：The Pharmaceutical Society of Japan
摘要：A chemical carcinogen, ethyl carbamate (urethane), has been shown to be a contaminant of various alcoholic beverages. The condition of ethyl carbamate formation from cyanide via cyanate and the method of its prevention method with a cyanide metabolizing enzyme, bovine liver rhodanese, were studied using a model solution of alcoholic beverage. Ethyl carbamate was not formed from thiocyanate or cyanuric acid, but from cyanate ; it was also formed from cyanide in the presence of diacetyl or cupric ion. The formation from cyanate was accelerated in higher temperature and at lower pH, but was prevented by di- or tribasic acid. 2-Aminobenzoic acid inhibite the formation from cyanate, cyanide, urea and carbamoyl phosphate, and these results suggest that cyanate is the genuine intermediate of ethyl carbamate formation from cyanide, urea and carbamoyl phosphate, Sulfite which is used for an antioxidant in wine did not inhibit the ethyl carbamate formation. In addition, the formation of ethyl carbamate from cyanide with diacetyl was inhibited one-fifth by pretreatment with rhodanese, at neutral pH range.
关键词：ethyl carbamate;cyanide;cyanate;urea;2-aminobenzoic acid;rhodanese;alcoholic beverages