Yue Longshan and other 34 wines were exposed in Hong Kong to detect possible carcinogens

Yesterday, it was reported that the Hong Kong Consumer Council detected 7 categories of 36 alcoholic beverages, of which 34 were checked out of ethyl carbamate, 34 of the detected in 3 of the products claimed to be from Zhejiang, was detected with a higher proportion of the possible carcinogenic ethyl carbamate. Yesterday, the Modern express reporter interviewed the Jiangsu CDC toxicology experts, Ethyl carbamate is the wine brewing process of the accompanying products, it is difficult to avoid. At present, the domestic rice wine enterprises and universities have been looking for the reduction of ethyl carbamate and brewing process.　　But experts believe that the purchase of rice wine, wine generally do not exceed three years, drink two kg of wine every day will not be harmful to the human body. Hong Kong Consumer Council: 34 wine was detected as "probable carcinogen", the Consumer Council of Hong Kong tested 7 types of rice wine, Shaoxing wine, glutinous rice wine and wine and other alcoholic beverages, a total of 36, of which 34 were found to contain potentially carcinogenic ethyl carbamate, 34 of the detected by 3 of the products claimed to be from Zhejiang, including " Yue Longshan three years old Shaoxing plus rice wine "" "Yue Longshan authentic Shaoxing aged Huadiao (five years)" and "Tower brand eight years Chen Shaoxing plus rice wine", the content of ethyl carbamate from 0.2 mg to 0.26 mg per kg, of which "Yue Longshan authentic Shaoxing aged Huadiao (five years)" the highest content.　　The Consumer Council of Hong Kong has pointed out that there is no maximum limit for such substances in Hong Kong or elsewhere and there is no safety standard to urge the public to drink less and to avoid affecting health. Yesterday, "Yue Longshan" also publicly responded, said the current level of ethyl carbamate content detection standards have three kinds, do not know what the Hong Kong Consumer Council is the detection method. Moreover, the EU's alcohol like brandy ethyl carbamate content of 0.4 mg-1 mg, no harm to the human body.　　"The implication is that not only does it have doubts about the testing standards of the Hong Kong Consumer Council, but it does not necessarily cause harm to the human body even if it contains this ingredient."　　Reporter visit: Nanjing people like to eat crab when drinking rice wine yesterday afternoon, the reporter came to Xinjiekou several supermarkets. At Wal-Mart's condiment counter, the reporter found that many of the rice wine sold from Shaoxing, Suzhou, Danyang and other fields, the ingredients are water, glutinous rice and wheat.　　According to the salesman, although the Dragon Boat Festival is approaching, the sales of rice wine has not improved significantly. Most of the people who buy rice wine in Nanjing are middle-aged and older people over 50 years old, and local young people rarely drink rice wine. Generally speaking, rice wine sales peak season has two time nodes, one is winter, many people will soak on ginger drink rice wine warm body.　　In addition, when the crab is listed, Nanjing people like to drink rice wine and then eat some snacks. Jiangsu Province CDC toxicology experts told reporters that ethyl carbamate is mainly alcoholic beverages (such as rice wine, wine, cider, sake) accompanied by the product, it is almost difficult to avoid.　　In the brewing of rice wine, the compounds in grains will react spontaneously with ethanol to produce ethyl carbamate during fermentation.　　As for the standard value of ethyl carbamate in alcohol, there is no standard in our country at present. Experts say: Drinking the right amount of rice wine will not harm the southChihang, an expert in rice wine Brewing, told reporters that if everyone ingested ethyl carbamate for 0.7 micrograms a day, they would have a long-term risk of developing cancer.　　Risk assessment also shows that if the proper drinking of some rice wine (less than two kg per day) will not cause harm to the human body. Yangzhou University, the Institute of Biological Science and technology experts have done experiments, rice wine storage time, the higher the content of ethyl carbamate. This is because the urea in rice wine and ethanol continue to react. The content of ethyl carbamate in freshly sterilized fresh rice wine is very small, and it is not enough to cause health risks at this time. With the increase of storage time, the content of ethyl carbamate increased dramatically, and more than 3 years of rice wine was about 4 times times that of fresh rice wine, and 9 yellow rice wine was 12 times times of fresh rice wine.　　Experts remind, in principle, wine period more than three years can not drink. Jiangsu Wine Industry Association, a member of the Rice Wine Branch, the rice wine in the ethyl carbamate content problem has been the focus of the industry and research.　　Many manufacturers are exploring the new process of brewing methods, such as the breeding of low urea production capacity of rice wine yeast fermentation, fundamentally reduce the production of ethyl carbamate. Jiangnan University rice wine expert Chihang told reporters that in May this year, Jiangnan University brewing Science and Enzyme Technology Center and China Shaoxing Rice Wine Group jointly completed the "Chinese rice wine in the end of the integration of ethyl carbamate Control Technology" project technology appraisal.　　The identification of the project marks the application of basic research technology of Chinese rice wine quality and safety to the international Advanced level, which provides technical support for the formulation of the relevant standards and policies for the national rice wine and other wine species. Ethyl carbamate experts, ethyl carbamate is fermented food in the process of fermentation or storage of natural substances, mainly by alcohol and urea and its decomposition chemical effect formed, is not artificially added into. Due to the gene toxicity of ethyl carbamate, long-term oral administration of this type of substance in mice can produce various cancers.　　In 2007, the International Agency for Research on cancer classified it as "a substance that could cause cancer in humans". Intern Wu Modern Express journalist Anying (Source: Modern Express)