CAJ | 학술논문

目的调查2010年杭州市售发酵性食品中氨基甲酸乙酯含量.方法 2010年在杭州大、中、小型3家超市采集237份发酵性食品,包括黄酒、白酒、葡萄酒、啤酒、料酒、酱油、食醋、腐乳等8类食品,采用D5-氨基甲酸乙酯核素稀释技术,硅藻土固相萃取净化样品,然后用气相色谱-质谱法测定样品中氨基甲酸乙酯.结果 237份发酵性食品中氨基甲酸乙酯检出率为100%,含量范围为2.0 ~515.0 μg/kg,氨基甲酸乙酯含量平均值(中位数)从高到低依次为红腐乳[182.2 μg/kg(161.2 μg/kg )]、黄酒[159.6 μg/kg(121.0 μg/kg)]、料酒[86.8 μg/kg(95.6 μg/kg)]、白酒[72.0 μg/kg(60.5 μg/kg )]、酱油[47.2 μg/kg(40.7 μg/kg)]、食醋[26.7 μg/kg(31.8 μg/kg )]、葡萄酒[15.7 μg/kg(16.8 μg/kg )]、啤酒[2.2 μg/kg(2.3 μg/kg)].结论 2010年杭州市发酵性食品中均存在氨基甲酸乙酯,尤以红腐乳、黄酒中氨基甲酸乙酯含量为高.
목적 조사2010년항주시수발효성식품중안기갑산을지함량.방법 2010년재항주대、중、소형3가초시채집237빈발효성식품,포괄황주、백주、포도주、비주、료주、장유、식작、부유등8류식품,채용D5-안기갑산을지핵소희석기술,규조토고상췌취정화양품,연후용기상색보-질보법측정양품중안기갑산을지.결과 237빈발효성식품중안기갑산을지검출솔위100%,함량범위위2.0 ~515.0 μg/kg,안기갑산을지함량평균치(중위수)종고도저의차위홍부유[182.2 μg/kg(161.2 μg/kg )]、황주[159.6 μg/kg(121.0 μg/kg)]、료주[86.8 μg/kg(95.6 μg/kg)]、백주[72.0 μg/kg(60.5 μg/kg )]、장유[47.2 μg/kg(40.7 μg/kg)]、식작[26.7 μg/kg(31.8 μg/kg )]、포도주[15.7 μg/kg(16.8 μg/kg )]、비주[2.2 μg/kg(2.3 μg/kg)].결론 2010년항주시발효성식품중균존재안기갑산을지,우이홍부유、황주중안기갑산을지함량위고.
Objective To observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.Methods In 2010,237 commercial fermented food samples of eight categories,including yellow wine,white spirit,wine,beer,cooking wine,sauce,vinegar and fermented bean curd,were purchased from 3 different size markets respectively in Hangzhou.The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode,after the samples were coupled with D5-ethyl carbamate,and purified by diatomite solid phase extraction column.Results The results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 μg/kg to 515.0 μg/kg.The ethyl carbamate average(median)levels in 8 food catergories were descending with fermented red bean curd (182.2 μg/kg (161.2 μg/kg)),yellow wine (159.6 μg/kg (121.0 μg/kg)),cooking wine (86.8 μg/kg (95.6 μg/kg)),white spirit (72.0 μg/kg (60.5 μg/kg)),soy sauce (47.2 μg/kg(40.7μg/kg)),vinegar (26.7 μg/kg (31.8 μg/kg)),wine (15.7 μg/kg (16.8 μg/kg)) and beer (2.2 μg/kg (2.3 μg/kg)).Conclusion The ethyl carbamate was detected in all fermented foods in Hangzhou in 2010,and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.