Dennis M J, Howarth N, Key P E, Pointer M, Massey R C
Ministry of Agriculture, Fisheries and Food, Food Science Division, Norwich, UK.
Food Addit Contam. 1989 Jul-Sep;6(3):383-9. doi: 10.1080/02652038909373794.
An analytical procedure has been developed for the determination of trace amounts of ethyl carbamate in fermented foodstuffs and alcoholic beverages. Concentrations were generally below the 1-5 micrograms/kg detection limit in bread, cheese, yoghurt, beer, gin and vodka. Higher concentrations were found in the other alcoholic beverages examined, which included whisky, fruit brandy, liqueur, wine, sherry and port.
已开发出一种分析方法，用于测定发酵食品和酒精饮料中的微量氨基甲酸乙酯。面包、奶酪、酸奶、啤酒、杜松子酒和伏特加中的浓度通常低于1-5微克/千克的检测限。在所检测的其他酒精饮料中发现了较高的浓度，这些饮料包括威士忌、水果白兰地、利口酒、葡萄酒、雪利酒和波特酒。
