| 发酵食品中氨基甲酸乙酯检测的研究进展 |
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| 引用本文： | 刘功良,陶嫦立,白卫东,赵文红,王姣姣. 发酵食品中氨基甲酸乙酯检测的研究进展[J]. 中国酿造, 2012, 0(11): 1-3 |
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| 作者姓名： | 刘功良 陶嫦立 白卫东 赵文红 王姣姣 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;广东药学院生命科学与制药学院 |
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| 基金项目： | 国家星火计划项目(2010GA781001),国家星火计划项目(2011GA780013);广东省科技计划项目(2011B090400065),广东省科技计划项目(2011B090400452) |
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| 摘 要： | 氨基甲酸乙酯为2A类的致癌物，在发酵食品中广泛存在，检测氨基甲酸乙酯的残留对食品安全具有重要意义。介绍了检测发酵食品中氨基甲酸乙酯含量的预处理方法，对气相色谱、液相色谱、傅里叶变换红外光谱、核磁共振分光检定法和时间分辨荧光免疫分析方法等在氨基甲酸乙酯残留检测中的应用情况作一综述，并展望了未来的发展前景和研究方向。
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| 关 键 词： | 发酵食品 氨基甲酸乙酯 检测 |
Advances on determination of ethyl carbamate in fermented food |
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| LIU Gongliang,TAO Changli,BAI Weidong,ZHAO Wenhong,WANG Jiaojiao. Advances on determination of ethyl carbamate in fermented food[J]. China Brewing, 2012, 0(11): 1-3 |
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| Authors: | LIU Gongliang TAO Changli BAI Weidong ZHAO Wenhong WANG Jiaojiao |
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| Affiliation: | 1(1.College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;2.School of Life Science and Biopharmacology,Guangdong Pharmaceutical University,Guangzhou 510006,China) |
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| Abstract: | Ethyl carbamate has been classified as a group 2A carcinogen and exists widely in fermented food, so the inspection of ethyl carbamate residues is very important for food safety. This paper explains the pretreatment of fermented food containing ethyl carbamate before determination, introduces gas chromatography, liquid chromatography, fourier transform infrared spectroscop, nuclear magnetic resonance spectroscopy and time-re- solved fluorescence immunoassay, summarizes the application of five assays in ethyl carbamate residue determination. Finally, the prospects for the development and research field were also discussed. |
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| Keywords: | fermented food ethyl carbamate determination |
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