焦碳酸二乙酯：经处理饮料中氨基甲酸乙酯的形成。
Diethyl pyrocarbonate: formation of urethan in treated beverages.
作者信息
Löfroth G, Gejvall T
出版信息
Science. 1971 Dec 17;174(4015):1248-50. doi: 10.1126/science.174.4015.1248.
PMID:5133449
Abstract
Isotope dilution analyses with tritium-labeled diethyl pyrocarbonate show that the carcinogen urethan is formed in orange juice, white wine, and beer. Commercial use of the antimicrobial food additive diethyl pyrocarbonate can result in urethan concentrations of 0.1 to 0.2 milligram per liter in orange juice and of the order of 1 milligram per liter in white wine and beer.
摘要
用氚标记的焦碳酸二乙酯进行的同位素稀释分析表明，橙汁、白葡萄酒和啤酒中会形成致癌物质氨基甲酸乙酯。作为抗菌食品添加剂的焦碳酸二乙酯在商业使用中，会使橙汁中氨基甲酸乙酯的浓度达到每升0.1至0.2毫克，白葡萄酒和啤酒中的浓度约为每升1毫克。
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引用本文的文献
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J Cancer Res Clin Oncol. 1980;97(2):205-7. doi: 10.1007/BF00409907.
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Contamination of alcoholic products by trace quantities of ethyl carbamate (urethane).酒精产品被微量氨基甲酸乙酯（尿烷）污染。
Bull Environ Contam Toxicol. 1988 Dec;41(6):832-7. doi: 10.1007/BF02021042.
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