Risk Assessment Section, Centre for Food Safety, Food and Environmental Hygiene Department, Hong Kong, China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2022 Oct;39(10):1731-1743. doi: 10.1080/19440049.2022.2103186. Epub 2022 Jul 25.
Dithiocarbamates (DTCs) belong to a group of compounds used as fungicides in food production and can be divided into three major groups. Since DTCs easily oxidise and hydrolyse in alkaline and acidic medium respectively, precautions have to be implemented during preparation/homogenisation and extraction of samples. As such, test samples are commonly prepared individually by cutting into small pieces just before the digestion of DTCs with a hot acid to give carbon disulphide (CS) and the results are expressed as CS without any differentiation of individual DTCs. However, individual DTCs have different toxicological potencies whilst their metabolites are more toxic than the parent compound. Apart from the hot digestion method, chromatographic separation of three major groups of DTCs has been developed by a number of different researchers. This review provides a comprehensive examination of sample preparation, extraction, clean-up and chromatographic methods for the determination of individual DTCs and their more toxic metabolites in foodstuffs. Moreover, this review also studies on how dietary exposure of DTCs can be efficiently and effectively estimated using different methods of analysis.
二硫代氨基甲酸盐（DTCs）属于一类在食品生产中用作杀菌剂的化合物，可分为三大类。由于 DTCs 在碱性和酸性介质中分别容易氧化和水解，因此在样品的制备/均化和提取过程中必须采取预防措施。因此，通常通过在与热酸消解 DTCs 之前将其切成小块来单独制备测试样品，以产生二硫化碳（CS），并将结果表示为 CS，而不区分各个 DTCs。然而，各个 DTCs 具有不同的毒理学效力，而其代谢物比母体化合物更具毒性。除了热消解方法外，许多不同的研究人员已经开发出了三种主要 DTCs 组的色谱分离方法。本综述全面考察了食品中二硫代氨基甲酸盐及其毒性更大的代谢物的测定的样品制备、提取、净化和色谱方法。此外，本综述还研究了如何使用不同的分析方法有效和高效地估算 DTCs 的膳食暴露。
