Vahl M
National Food Agency of Denmark, Central Laboratory, Søborg.
Food Addit Contam. 1993 Sep-Oct;10(5):585-92. doi: 10.1080/02652039309374182.
A sensitive gas-chromatographic method of analysis using mass specific detection has been applied to a study of ethyl carbamate in the Danish diet. Beverages and foods which were assumed to give a major contribution to the exposure of the Danish population to this potentially carcinogenic compound were investigated. Average values, ranges obtained for concentrations of ethyl carbamate and the number of analyses were 534 micrograms/l (< 5-5000 micrograms/l, n = 22) in spirits, 30 micrograms/l (7-61 micrograms/l, n = 14) in fortified wines, 7 micrograms/l (< 3-29 micrograms/l, n = 57) in wine, 3 micrograms/l (0.2-6.6 micrograms/l, n = 50) in beer, 3.5 micrograms/kg (0.8-12 micrograms/kg, n = 33) in bread and 0.2 microgram/kg (< 0.1-0.3 microgram/kg, n = 19) in yogurts and other acidified milk products. It is estimated that the average daily intake of ethyl carbamate is approximately 2 micrograms per person. The 5% of Danish males who have the highest alcohol intake probably consume more than 7 micrograms of ethyl carbamate per day.
一种采用质量比检测的灵敏气相色谱分析方法已应用于丹麦饮食中氨基甲酸乙酯的研究。对那些被认为是丹麦人群接触这种潜在致癌化合物的主要来源的饮料和食品进行了调查。氨基甲酸乙酯浓度的平均值、范围及分析次数如下：烈酒中为534微克/升（<5 - 5000微克/升，n = 22），加度葡萄酒中为30微克/升（7 - 61微克/升，n = 14），葡萄酒中为7微克/升（<3 - 29微克/升，n = 57），啤酒中为3微克/升（0.2 - 6.6微克/升，n = 50），面包中为3.5微克/千克（0.8 - 12微克/千克，n = 33），酸奶及其他酸化乳制品中为0.2微克/千克（<0.1 - 0.3微克/千克，n = 19）。据估计，每人每天氨基甲酸乙酯的平均摄入量约为2微克。丹麦男性中酒精摄入量最高的5%人群每天可能摄入超过7微克的氨基甲酸乙酯。
