@article{HU2025, 
author = {Jiangtao HU and Yuren ZHOU and Yi MOU and Zhiqiang REN and Zhiguo HUANG and Chunhui WEI},
title = {Research status of sources, detection and reduction measures of ethyl carbamate in alcoholic beverages},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {9},
pages = {8-13},
keywords = {alcoholic beverages, Baijiu, ethyl carbamate, source, detection, control},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.09.002},
doi = {10.11882/j.issn.0254-5071.2025.09.002},
abstract = {In recent years, the Baijiu industry has entered a period of deep adjustment. In order to increase sales and overcome the cycle, the industry has turned its attention to the international market. Before entering the international market, it is necessary to comply with the restrictions on ethyl carbamate (EC) content in alcoholic beverages imposed by various countries. EC can change the deoxyribonucleic acid (DNA) of human cells and induce cancer, posing potential health risks to human health. In order to establish a comprehensive detection and control system to ensure the healthy development of the alcoholic beverage market and the rights and interests of consumers, in this paper, the EC quantity limit requirements, formation mechanisms, detection methods, and reduction measures of alcoholic beverages and solid-state fermented Baijiu both domestically and internationally were systematically reviewed, and the problems and suggestions for detection methods and reduction measures were put forward. It is expected to provide a theoretical basis for improving the safety of alcoholic beverages and reducing EC content in Baijiu.}
}