Hasnip Sarah, Crews Colin, Potter Nicholas, Christy Julie, Chan Danny, Bondu Thomas, Matthews Wendy, Walters Barry, Patel Krishna
Central Science Laboratory, Sand Hutton, York YO411LZ, United Kingdom.
J Agric Food Chem. 2007 Apr 4;55(7):2755-9. doi: 10.1021/jf063121c. Epub 2007 Mar 1.
Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for levels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the United Kingdom for which data regarding ethyl carbamate are available. Samples were analyzed by in-house validated methods, which included measurement uncertainty estimates. The samples comprised 75 fermented liquids (beers, wines, fortified wines, spirits, liqueurs, soy sauces, and vinegars) and 25 fermented solid foods (cheeses, yogurts, soybean products, sauerkraut, yeast extract, olives, and Christmas pudding). Ethyl carbamate was not detected in the beers or the cider. Wines contained between 11 and 24 microg/kg and sake between 81 and 164 microg/kg. Fortified wines contained ethyl carbamate at levels between 14 and 60 microg/kg. Only two of five liqueurs contained ethyl carbamate. Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected in cheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract, and Christmas pudding contained low levels (29, 41, and 20 microg/kg ethyl carbamate, respectively).
本文呈现了一项针对在英国销售的发酵食品和饮料中氨基甲酸乙酯（尿烷）含量的调查结果，此次调查旨在扩大英国可获取氨基甲酸乙酯数据的食品种类范围。样品通过内部验证的方法进行分析，其中包括测量不确定度估计。样品包括75种发酵液体（啤酒、葡萄酒、加度葡萄酒、烈酒、利口酒、酱油和醋）以及25种发酵固体食品（奶酪、酸奶、豆制品、泡菜、酵母提取物、橄榄和圣诞布丁）。啤酒或苹果酒中未检测到氨基甲酸乙酯。葡萄酒中氨基甲酸乙酯含量在11至24微克/千克之间，清酒在81至164微克/千克之间。加度葡萄酒中氨基甲酸乙酯含量在14至60微克/千克之间。五种利口酒中只有两种含有氨基甲酸乙酯。大多数酱油和醋不含氨基甲酸乙酯。奶酪、酸奶、橄榄或豆制品中未检测到氨基甲酸乙酯。泡菜、酵母提取物和圣诞布丁的单个样品中含有低水平的氨基甲酸乙酯（分别为29、41和20微克/千克）。
