INVESTIGATION OF ETHYL CARBAMATE LEVELS IN SOME FERMENTED FOODS AND ALCOHOLIC BEVERAGES
INVESTIGATION OF ETHYL CARBAMATE LEVELS IN SOME FERMENTED FOODS AND ALCOHOLIC BEVERAGES
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DOI：
10.1080/02652038909373794
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发表时间：
1989-07-01
影响因子：
2.9
通讯作者：
MASSEY, RC
中科院分区：
文献类型：
--
作者：
DENNIS, MJ;HOWARTH, N;MASSEY, RC
建立了发酵食品和酒精饮料中微量氨基甲酸乙酯的测定方法。浓度一般在1-5 .亩以下。面包、奶酪、酸奶、啤酒、杜松子酒和伏特加的检出限。在其他酒精饮料中也发现了更高的浓度，包括威士忌、水果白兰地、利口酒、葡萄酒、雪利酒和波特酒。
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 .mu.g/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.