麦芽酚是在烤制麦茅、菊苣、咖啡、面包粉过程中自然发生的一种物质;亦可通过降解作用,加热牛奶、麦芽糖酶、纤维素或淀粉等来生产。由于麦芽酚能增强食品的原有风味,国外已广泛用作食品增香剂。乙基麦芽酚是麦芽酚的同系物,其增香效力为麦芽酚的六倍,广州市食品工业用于柠檬茶等食品的生产。关于乙基麦芽酚的毒性国内资料尚少,为保障人民健康、支援食品工业生产,为此对它进行急性毒性试验。 Maltol is a substance that naturally occurs during baking of romaine, chicory, coffee, and bread crumbs. It can also be produced by degrading milk, maltase, cellulose or starch. Because maltol can enhance the original flavor of food, foreign countries have been widely used as food flavoring agent. Ethyl maltol is the homologue of maltol, its fragrant potency six times as maltol, Guangzhou City, the food industry for the production of lemon tea and other foods. Toxicity on ethyl maltol domestic data is still small, in order to protect the health of the people, to support the food industry production, for which it was acute toxicity test.