A SURVEY OF ETHYL CARBAMATE IN BEVERAGES, BREAD AND ACIDIFIED MILKS SOLD IN DENMARK

被引：30

作者：

VAHL, M

机构：

[1] National Food Agency of Denmark, Central Laboratory, Søborg, DK-2860, Mørkhøj Bygade

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1993年 / 10卷 / 05期

关键词：

ETHYL CARBAMATE; URETHANE; DANISH DIET; ALCOHOLIC BEVERAGES; FERMENTED FOODS; DAILY INTAKE;

D O I：

10.1080/02652039309374182

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A sensitive gas-chromatographic method of analysis using mass specific detection has been applied to a study of ethyl carbamate in the Danish diet. Beverages and foods which were assumed to give a major contribution to the exposure of the Danish population to this potentially carcinogenic compound were investigated. Average values, ranges obtained for concentrations of ethyl carbamate and the number of analyses were 534 mug/l (<5-5000 mug/l, n = 22) in spirits, 30 mug/l (7-61 mug/l, n = 14) in fortified wines, 7 mug/l (<3-29 mug/l, n = 57) in wine, 3 mug/l (0.2-6.6 mug/l, n = 50) in beer, 3.5 mug/kg (0.8-12 mug/kg, n = 33) in bread and 0.2 mug/kg (<0.1-0.3 mug/kg, n = 19) in yoghurts and other acidified milk products. It is estimated that the average daily intake of ethyl carbamate is approximately 2 mug per person. The 5% of Danish males who have the highest alcohol intake probably consume more than 7 mug of ethyl carbamate per day.

引用

页码：585 / 592

页数：8

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