Wu Ping-Gu, Yang Da-Jin, Shen Xiang-Hong, Wang Li-Yuan, Pan Xiao-Dong, Zhang Jing, Zhao Yong-Xin, Tan Ying
Zhejiang Provincial Center For Disease Control and Prevention, Hangzhou 310051, China.
Zhonghua Yu Fang Yi Xue Za Zhi. 2011 Jul;45(7):609-11.
To observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.
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.
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)).
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.
观察2010年杭州市市售不同发酵食品中氨基甲酸乙酯的含量。
2010年，从杭州市3个不同规模的市场分别采集了黄酒、白酒、葡萄酒、啤酒、料酒、酱油、醋和腐乳8类共237份市售发酵食品样品。样品经与D5-氨基甲酸乙酯衍生化后，采用硅藻土固相萃取柱净化，在选择离子模式下用气相色谱-质谱联用仪测定氨基甲酸乙酯的含量。
结果显示，在所分析的所有样品中均检测到氨基甲酸乙酯（100%），含量范围为2.0μg/kg至515.0μg/kg。8类食品中氨基甲酸乙酯的平均（中位数）含量由高到低依次为：腐乳（182.2μg/kg（161.2μg/kg））、黄酒（159.6μg/kg（121.0μg/kg））、料酒（86.8μg/kg（95.6μg/kg））、白酒（72.0μg/kg（60.5μg/kg））、酱油（47.2μg/kg（40.7μg/kg））、醋（26.7μg/kg（31.8μg/kg））、葡萄酒（15.7μg/kg（16.8μg/kg））和啤酒（2.2μg/kg（2.3μg/kg））。
2010年杭州市市售所有发酵食品中均检测到氨基甲酸乙酯，其中腐乳和黄酒中氨基甲酸乙酯含量较高。
