Survey and analysis of ethyl carbamate in commercial fermented foods in Hangzhou in 2010 / 中华预防医学杂志
Chinese Journal of Preventive Medicine
;
(12): 609-611, 2011.
Article
in Chinese
| WPRIM
| ID: wpr-266120
ABSTRACT
<p><b>OBJECTIVE</b>To observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.</p><p><b>METHODS</b>In 2010, 237 commercial fermented food samples of eight categories, including yellow wine, white spirit, wine, beer, cooking wine, sauce, vinegar and fermented bean curd, were purchased from 3 different size markets respectively in Hangzhou. The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode, after the samples were coupled with D5-ethyl carbamate, and purified by diatomite solid phase extraction column.</p><p><b>RESULTS</b>The results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 µg/kg to 515.0 µg/kg. The ethyl carbamate average (median) levels in 8 food categories were descending with fermented red bean curd (182.2 µg/kg (161.2 µg/kg)), yellow wine (159.6 µg/kg (121.0 µg/kg)), cooking wine (86.8 µg/kg (95.6 µg/kg)), white spirit (72.0 µg/kg (60.5 µg/kg)), soy sauce (47.2 µg/kg (40.7µg/kg)), vinegar (26.7 µg/kg (31.8 µg/kg)), wine (15.7 µg/kg (16.8 µg/kg)) and beer (2.2 µg/kg (2.3 µg/kg)).</p><p><b>CONCLUSION</b>The ethyl carbamate was detected in all fermented foods in Hangzhou in 2010, and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.</p>
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Urethane
/
Wine
/
Beer
/
Food Contamination
/
China
/
Food Inspection
/
Acetic Acid
/
Alcoholic Beverages
/
Fermentation
/
Food Analysis
Country/Region as subject:
Asia
Language:
Chinese
Journal:
Chinese Journal of Preventive Medicine
Year:
2011
Type:
Article
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