食品与发酵工业2013，Vol.39Issue(2)：196-199,4.
发酵食品中氨基甲酸乙酯污染状况调查与分析
Survey and analysis of fermented food contamination with ethyl carbamate
龙顺荣 1周勇 1郦明浩 1谭锦萍 1杨晓云1
作者信息
摘要
Abstract
Survey and analysis of fermented food contamination with ethyl carbamate ( EC ) were carried out using GC/MS/MS with liquid-liquid extraction and matrix solid phase dispersion extraction as pretreatment method.There were 343 EC positive samples among the 437 fermented foods, and the positive rate was 78.49% .The results showed that fruit wine had highest positive rate of 100% , and the positive rates of soy sauce, vinegar and yellow wine were inferior to fruit wine with 98.17% , 86.67% and 78.83% , respectively.The lowest positive rate of beer was not detected.The wine with the highest averages of EC was yellow wine with 90.4 μg/L, followed by health care wine with 62.9 μg/L.The wine with the lowest average was wine with 7.6 μg/L.The average contents of condiments in soy sauce and vinegar were 84.1 μg/kg and 76.2 μg/kg, respectively.The average content of baking foods in bread was 24.3 μg/kg.The results showed that the yellow wine, soy sauce and vinegar had relatively higher average content and positive rate, therefore fermented food contamination must be emphasized in further research and supervision.关键词
氨基甲酸乙酯/发酵食品/气相色谱-串联质谱法/食品污染Key words
ethyl carbamate/ fermented food/GC/MS/MS/ food contamination引用本文复制引用
龙顺荣,周勇,郦明浩,谭锦萍,杨晓云..发酵食品中氨基甲酸乙酯污染状况调查与分析[J].食品与发酵工业,2013,39(2):196-199,4.
