楊桃汁發酵過程中胺基甲酸乙酯生成之探討

Study of Ethyl Carbamate Formation in Fermented Carambola Juice

徐源泰(Yuan-Tay Shyu) ； 許輔(Fuu Sheu)

《中國園藝》 42卷4期 (1996/12) Pp. 303-311

https://doi.org/10.6964/JCSHS.199612.0303

摘要

本研究探討影響發酵楊桃汁製造過程中胺基甲酸乙酯生成的因子，結果發現發酵産生的酒精以及高溫是主要關鍵。若於35℃以傳統整果發酵法製造楊桃汁時，與楊桃果實切片並添加7%食鹽的處理組，以及楊桃切片並添加5%食鹽與30%蔗糖的處理組會産生較高的胺基甲酸乙酯污染（分別爲161ppb及213ppb），而以接種發酵法製造的楊桃汁最低(33ppb)。於高溫的夏季製造發酵楊桃汁時，必需保持發酵環境的溫度不可過高。

關鍵字

楊桃汁 ； 胺基甲酸乙酯 ； 發酵

並列摘要

Factors that affect ethyl carbamate formation on carambola juice fermentation were investigated. High temperature and ethanol formed during early fermentation period were found to be the important roles on ethyl carbamate formation. Results indicated that, the traditional fermentation method by 7% salt added as well as 5% salt and 30% sucrose added produced high ethyl carbamate (161ppb and 213ppb) Controlled fermentation with starter inoculated yielded lowest ethyl carbamate (33ppb) amoung all treatments. It is important to control environment from over temperature on carambola juice fermentation in summer.

並列關鍵字

carambola juice ； ethyl carbamate ； fermentation