Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004
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- 作者：Sarah Hasnip ; Colin Crews ; Nicholas Potter ; Julie Christy ; Danny Chan ; Thomas Bondu ; Wendy Matthews ; Barry Walters ; Krishna Patel
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：April 4, 2007
- 年：2007
- 卷：55
- 期：7
- 页码：2755 - 2759
- 全文大小：43K
- 年卷期：v.55,no.7(April 4, 2007)
- ISSN：1520-5118
文摘
Results are presented of a survey of fermented foods and beverages sold in the United Kingdom forlevels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the UnitedKingdom for which data regarding ethyl carbamate are available. Samples were analyzed by in-house validated methods, which included measurement uncertainty estimates. The samples comprised75 fermented liquids (beers, wines, fortified wines, spirits, liqueurs, soy sauces, and vinegars) and25 fermented solid foods (cheeses, yogurts, soybean products, sauerkraut, yeast extract, olives, andChristmas pudding). Ethyl carbamate was not detected in the beers or the cider. Wines containedbetween 11 and 24 
g/kg and sake between 81 and 164 g/kg. Fortified wines contained ethylcarbamate at levels between 14 and 60 g/kg. Only two of five liqueurs contained ethyl carbamate.Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected incheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract,and Christmas pudding contained low levels (29, 41, and 20 g/kg ethyl carbamate, respectively).
g/kg and sake between 81 and 164 g/kg. Fortified wines contained ethylcarbamate at levels between 14 and 60 g/kg. Only two of five liqueurs contained ethyl carbamate.Most soy sauces and vinegars did not contain ethyl carbamate. No ethyl carbamate was detected incheeses, yogurts, olives, or soybean-based products. Single samples of sauerkraut, yeast extract,and Christmas pudding contained low levels (29, 41, and 20 g/kg ethyl carbamate, respectively).