发酵食品中氨基甲酸乙酯污染状况调查与分析

采用液液萃取和基质固相分散的样品前处理技术,应用气相色谱-串联质谱的检测方法对发酵食品中氨基甲酸乙酯(ethyl carbamate,EC)的污染状况进行调查和分析,共检测发酵食品437批次,其中EC阳性样品343批次,阳性率为78.49%,阳性率最高的是果酒100%,其次是酱油98.17%、醋86.67%和黄酒78.38%,最低的是啤酒,为未检出。饮料酒中EC平均值最高的是黄酒90.4μg/L,其次为保健酒62.9μg/L,最低为葡萄酒,为7.6μg/L,调味品中酱油和醋EC平均值分别为84.1μg/kg和76.2μg/kg,焙烤食品中面包EC平均值24.3μg/kg。研究结果表明,黄酒、酱油和醋中EC的阳性率、平均值相对较高,在今后的研究和监测中需要重点关注。

Survey and analysis of fermented food contamination with ethyl carbamate

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.