非酒精性發酵食品中胺基甲酸乙酯之測定   全文下載

Determination of Ethyl Carbamate in Non-Alcoholic Fermented Foods Marketed in Taiwan

本研究目的在探討國內販售之醋類產品及非酒精性發酵食品及飲料中胺基甲酸乙酯（EC）之含量，以建立食品中EC含量之基本資料。在樣品製備上，對非酒精性飲料樣品以二氯甲烷直接進行固相萃取後濃縮之；而其他發酵食品則先以丙酮萃取後，再以石油醚及固相萃取作進一步的處理。製備好之濃縮樣品，以毛細管氣相層析及火焰離子偵測器（GC-FID）進行EC之檢測。此製備程序之回收率在非酒精性飲料部份，當添加40 ppb之EC時只有24.5%，但添加67～533 ppb之EC時為85.0～96.7%；而其他發酵食品，則在添加量40 ppb時為86.7%。在分析的樣品中，含有超過100 ppb EC之醋類樣品則僅於某些廠牌的米醋及調和醋；而非酒精性飲料除了發酵乳的二個產品含有超過10 ppb之EC外，大部份皆未檢測出EC的存在。至於其他發酵食品，以豆腐乳之EC含量較高，平均EC含量達82.8 ppb；味噌及蔭油亦檢出平均含量為15.9 ppb及19.1 ppb之EC。 The objectives of this study were to determine the content of ethyl carbamate (EC) in commercial vinegar and non-alcoholic fermented foods and beverages which retailed in domestic markets. Non-alcoholic beverages were extracted with methylene chloride using solid phase extraction, then concentrated. Other fermented foods were first pre-extracted with acetone, and then treated with petroleum ether and solid phase extraction. The content of EC in the extracts of the samples was detected by a capillary gas chromatography with a flame ionization detector (GC-FID). The recovery of EC in the non-alcoholic beverages spiked with 40 ppb of EC was 24.5%, however, the recovery ranged from 85.0 to 96.7% when spiked with 67 to 533 ppb of EC. The recovery of EC in other fermented foods was 86.7% when spiked with 40 ppb of EC. The content of EC was higher than 100 ppb in some samples of rice vinegar and blended vinegar. Most of non-alcoholic beverages do not contain EC, except two fermented milk products of which the EC were higher than 10 ppb. In other fermented foods, the highest EC content was observed in sufu (mean 82.8 ppb), whereas the contents of EC in miso and inyu were 15.9 and 19.1 ppb, respectively."

The objectives of this study were to determine the content of ethyl carbamate (EC) in commercial vinegar and non-alcoholic fermented foods and beverages which retailed in domestic markets. Non-alcoholic beverages were extracted with methylene chloride using solid phase extraction, then concentrated. Other fermented foods were first pre-extracted with acetone, and then treated with petroleum ether and solid phase extraction. The content of EC in the extracts of the samples was detected by a capillary gas chromatography with a flame ionization detector (GC-FID). The recovery of EC in the non-alcoholic beverages spiked with 40 ppb of EC was 24.5%, however, the recovery ranged from 85.0 to 96.7% when spiked with 67 to 533 ppb of EC. The recovery of EC in other fermented foods was 86.7% when spiked with 40 ppb of EC. The content of EC was higher than 100 ppb in some samples of rice vinegar and blended vinegar. Most of non-alcoholic beverages do not contain EC, except two fermented milk products of which the EC were higher than 10 ppb. In other fermented foods, the highest EC content was observed in sufu (mean 82.8 ppb), whereas the contents of EC in miso and inyu were 15.9 and 19.1 ppb, respectively.