Tang A S P, Chung S W C, Kwong K, Xiao Y, Chen M Y Y, Ho Y Y, Ma S W Y
a Centre for Food Safety, Food and Environmental Hygiene Department , 43/F Queensway Government Offices, 66 Queensway , Hong Kong , China.
Food Addit Contam Part B Surveill. 2011;4(3):195-204. doi: 10.1080/19393210.2011.605524.
To evaluate the potential public health risk of ethyl carbamate (EC), EC exposure from fermented foods and beverages for Hong Kong population was estimated. In 276 samples analysed, EC was detected (limit of detection (LOD) at 0.4 µg kg(-1)) in 202 samples (73%), with higher levels in fermented red bean curd (150-650 µg kg(-1)) and yellow wine (140-390 µg kg(-1)), while low or non-detected (ND) in preserved vegetables (ND-10 µg kg(-1)) and fermented tea (ND-15 µg kg(-1)). The estimated dietary exposure from all fermented foods and beverages was 8.27 ng kg(-1) bw day(-1), while exposure excluding alcoholic beverages was 5.42 ng kg(-1) bw day(-1), with calculated margins of exposure (MOEs) at 3.6 × 10(4) and 5.5 × 10(4) respectively. The risk of adverse health effects was low for the average population but higher (MOE of 10(3)) for high consumers of alcoholic beverages especially habitual drinkers of alcoholic types with high EC contents.
为评估氨基甲酸乙酯（EC）对公众健康的潜在风险，我们估算了香港人群从发酵食品和饮料中摄入EC的情况。在分析的276份样本中，有202份（73%）检测到了EC（检测限（LOD）为0.4 µg kg⁻¹），其中发酵豆腐（150 - 650 µg kg⁻¹）和黄酒（140 - 390 µg kg⁻¹）中的含量较高，而腌制蔬菜（ND - 10 µg kg⁻¹）和发酵茶（ND - 15 µg kg⁻¹）中的含量较低或未检出（ND）。所有发酵食品和饮料的估计膳食摄入量为8.27 ng kg⁻¹ bw day⁻¹，不包括酒精饮料的摄入量为5.42 ng kg⁻¹ bw day⁻¹，计算得出的暴露边际（MOE）分别为3.6×10⁴和5.5×10⁴。普通人群健康产生不良影响的风险较低，但对于酒精饮料高消费者，尤其是饮用EC含量高的酒精饮料的习惯饮酒者，风险较高（MOE为10³）。
