A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China
A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China
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DOI：
10.1016/j.foodcont.2011.07.014
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发表时间：
2012
期刊：
影响因子：
6
通讯作者：
Pinggu Wu;Xiao-Dong Pan;Li-yuan Wang;Xiang-hong Shen;Dajin Yang
中科院分区：
文献类型：
--
作者：
Pinggu Wu;Xiao-Dong Pan;Li-yuan Wang;Xiang-hong Shen;Dajin Yang
在中国浙江省对发酵食品和饮料中的氨基甲酸乙酯 (EC) 进行了调查。样品包括184种酒精饮料（黄酒、白酒、葡萄酒、啤酒和米料酒）、33种调味品（酱油和醋）和20种发酵豆腐。黄酒含量高达515μg/kg，平均160μg/kg；米酒含量高达206μg/kg，平均87μg/kg。白酒、葡萄酒和啤酒中 EC 的平均含量分别为 72μg/kg、16μg/kg 和 2μg/kg。在酱油和醋中也检测到 EC，平均含量为 47μg/kg 和 27μg/kg。在发酵腐乳中，正常腐乳中 EC 的平均含量为 63 微克/千克，红腐乳中 EC 平均含量为 182 微克/千克。
A survey of ethyl carbamate (EC) in fermented foods and beverages was conducted in Zhejiang province, China. The samples comprised 184 alcoholic beverages (rice wine, white spirit, wine, beer, and rice cooking wine), 33 flavorings (soy sauces and vinegars) and 20 fermented sufus. Rice wine contained up to 515μg/kg with an average of 160μg/kg, and rice cooking wine up to 206μg/kg with an average of 87μg/kg. White spirits, wine and beer contained EC at an average level of 72μg/kg, 16μg/kg and 2μg/kg, respectively. EC was also detected in soy sauces and vinegars at an average level of 47μg/kg and 27μg/kg. In fermented sufus, EC was found at an average level of 63μg/kg in normal sufu and 182μg/kg in red sufu.