Lee Joon-Goo, Park Sung-Kug, Yoon Hae-Jung, Kang Dong-Hyun, Kim Meehye
a Food Contaminants Division , Ministry of Food and Drug Safety , Osong-eup, Heungdeok-gu, Cheongju-si , Chungcheongbuk-do , South Korea.
b Department of Agricultural Biotechnology , Seoul National University , Silim-dong, Gwanak-gu, Seoul , South Korea.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(2):207-14. doi: 10.1080/19440049.2015.1124460. Epub 2016 Jan 21.
Ethyl carbamate is one of the most hazardous chemicals naturally occurring in food, and is present in alcoholic beverages. Korean traditional rice wine, Takju and Yakju, is frequently consumed in Korea, but there have been no studies characterising the risks of ethyl carbamate in these products. In order to assess and characterise the exposure risk of ethyl carbamate in Korean traditional rice wines, ethyl carbamate was investigated by means of GC-MS. The analytical methods were optimised and validated through determining linearity, detection limit, quantification limit, recovery and precision. A total of 283 traditional Korean rice wines, including 175 Takju and 108 Yakju samples, were analysed. Exposure assessment was performed by factoring in ethyl carbamate content, daily consumption and body weight. Daily exposures of ethyl carbamate were estimated for adults in four age groups, and risks of ethyl carbamate were characterised by the margin of exposure, which is more than 10 000. Based on this study, the risks of ethyl carbamate in Korean traditional rice wine were shown to be of low concern.
氨基甲酸乙酯是食品中天然存在的最具危害性的化学物质之一，存在于酒精饮料中。韩国传统米酒浊酒和清酒在韩国消费量很大，但尚无对这些产品中氨基甲酸乙酯风险的特征研究。为了评估和描述韩国传统米酒中氨基甲酸乙酯的暴露风险，采用气相色谱-质谱联用仪对氨基甲酸乙酯进行了研究。通过测定线性、检测限、定量限、回收率和精密度对分析方法进行了优化和验证。共分析了283种韩国传统米酒，包括175个浊酒样品和108个清酒样品。通过考虑氨基甲酸乙酯含量、每日消费量和体重进行暴露评估。估计了四个年龄组成年人每日氨基甲酸乙酯暴露量，并通过暴露边际（大于10000）来描述氨基甲酸乙酯的风险。基于本研究，韩国传统米酒中氨基甲酸乙酯的风险被认为较低。
