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Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV. Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. Foods 2023; 12:3816. [PMID: 37893709 PMCID: PMC10606259 DOI: 10.3390/foods12203816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/11/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.
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Affiliation(s)
- Maksim Yu. Shalamitskiy
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Tatiana N. Tanashchuk
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Sofia N. Cherviak
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, 298600 Yalta, Russia; (M.Y.S.); (T.N.T.); (S.N.C.)
| | - Egor A. Vasyagin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
| | - Nikolai V. Ravin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
| | - Andrey V. Mardanov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; (E.A.V.); (N.V.R.)
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Wang Z, Qu P, Zhao Y, Wu Y, Lyu B, Miao H. A Nationwide Survey and Risk Assessment of Ethyl Carbamate Exposure Due to Daily Intake of Alcoholic Beverages in the Chinese General Population. Foods 2023; 12:3129. [PMID: 37628128 PMCID: PMC10453565 DOI: 10.3390/foods12163129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 08/27/2023] Open
Abstract
Ethyl carbamate (EC) is carcinogenic, and, in China, oral intake of EC mainly occurs as a result of the consumption of alcoholic beverages. To obtain the latest EC intake and risk analysis results for the general population in China, the China National Center for Food Safety Risk Assessment (CFSA) conducted the sixth total diet study (TDS) as a platform to analyze EC contents and exposure due to the intake of alcoholic beverages. A total of 100 sites in 24 provinces were involved in the collection and preparation of alcohol mixture samples for the sixth TDS. There were 261 different types of alcohol collected across the country, based on local dietary menus and consumption survey results. Ultimately, each province prepared a mixed sample by mixing their respective samples according to the percentage of local consumption. The EC levels of these twenty-four mixed samples were determined using our well-validated gas chromatography-mass spectrometry (GC-MS) method. The values ranged from 1.0 μg/kg to 33.8 μg/kg, with 10.1 μg/kg being the mean. China's EC daily intake ranged from 0.001 ng/kg bw/d to 24.56 ng/kg bw/d, with a mean of 3.23 ng/kg bw/d. According to the margin of exposure (MOE), virtually safe dose (VSD), and T25 risk assessments of the carcinogenicity of EC, the mean lifetime cancer risk for the Chinese population was 9.8 × 104, 1.5 × 10-7, and 8.6 × 10-8, respectively. These data show that the carcinogenicity of EC in the general Chinese population due to alcoholic intake is essentially minimal.
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Affiliation(s)
| | | | | | | | | | - Hongjian Miao
- China National Center for Food Safety Risk Assessment, NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (2019RU014), Beijing 100021, China; (Z.W.); (P.Q.); (Y.Z.); (Y.W.); (B.L.)
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3
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Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. Processes (Basel) 2023. [DOI: 10.3390/pr11030863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023] Open
Abstract
The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit.
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Wang S, Tian X, Tian L, Guo Q, Liu Y, Zhao F, Zhang J, Li D, Luo J, He Z, Guan T. Degradation of ethyl carbamate in strong-flavor Baijiu by the microbial combination culture. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Deng H, Ji L, Han X, Wu T, Han B, Li C, Zhan J, Huang W, You Y. Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine. Compr Rev Food Sci Food Saf 2023; 22:1495-1516. [PMID: 36856535 DOI: 10.1111/1541-4337.13119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 01/15/2023] [Accepted: 01/22/2023] [Indexed: 03/02/2023]
Abstract
Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC). Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.
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Affiliation(s)
- Huan Deng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Lin Ji
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Xiaoyu Han
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Tianyang Wu
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Bing Han
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Chenyu Li
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China.,School of Advanced Agricultural Sciences, Peking University, Beijing, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
| | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Weidong Huang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Yilin You
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
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Abt E, Incorvati V, Robin LP, Redan BW. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. J Food Prot 2021; 84:2195-2212. [PMID: 34347857 PMCID: PMC9092314 DOI: 10.4315/jfp-21-219] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 08/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply. HIGHLIGHTS
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Sulukan E, Ghosigharehagaji A, Baran A, Yildirim S, Bolat İ, Ceyhun SB. A versatile toxicity evaluation of ethyl carbamate (urethane) on zebrafish embryos: Morphological, physiological, histopathological, immunohistochemical, transcriptional and behavioral approaches. Toxicol Lett 2021; 353:71-78. [PMID: 34606945 DOI: 10.1016/j.toxlet.2021.09.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 08/10/2021] [Accepted: 09/29/2021] [Indexed: 10/20/2022]
Abstract
Ethyl carbamate (EC, urethane), which is used as an anesthetic especially by veterinarians due to its very long duration of action, is also a naturally occurring compound in all fermented foods and beverages. Although the health problem of EC is related to its carcinogenic potential, the scarcity of current studies that can be used in the evaluation of usage limits encouraged us to do this study. In this context, zebrafish embryos were exposed to serial doses of EC. According to the results, it was observed that EC exposure caused a significant decrease in survival and hatching rates as well as significant body malformations. Whole-mount staining results showed that EC caused dose-dependent increased apoptosis. Oxidative stress caused by EC exposure was demonstrated by whole-mount staining, transcriptional and immunohistochemically. Furthermore, it has been shown histochemically that EC exposure causes necrosis and degeneration in the brain. In behavioral tests, it was observed that EC caused hyperactivity associated with these neuronal degenerations. In addition, a dramatic decrease in blood flow was detected in association with pericardial edema. In the light of the current results, it should be carefully considered that EC can be found naturally in many human diets, especially fermented foods.
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Affiliation(s)
- Ekrem Sulukan
- Aquatic Biotechnology Laboratory, Fisheries Faculty, Atatürk University, Erzurum, Turkey; Aquaculture Department, Fisheries Faculty, Atatürk University, Erzurum, Turkey
| | - Atena Ghosigharehagaji
- Aquatic Biotechnology Laboratory, Fisheries Faculty, Atatürk University, Erzurum, Turkey
| | - Alper Baran
- Aquatic Biotechnology Laboratory, Fisheries Faculty, Atatürk University, Erzurum, Turkey; Department of Food Quality Control and Analysis, Technical Vocational School, Atatürk University, Erzurum, Turkey
| | - Serkan Yildirim
- Department of Pathology, Faculty of Veterinary, Atatürk University, Erzurum, Turkey
| | - İsmail Bolat
- Department of Pathology, Faculty of Veterinary, Atatürk University, Erzurum, Turkey
| | - Saltuk Buğrahan Ceyhun
- Aquatic Biotechnology Laboratory, Fisheries Faculty, Atatürk University, Erzurum, Turkey; Aquaculture Department, Fisheries Faculty, Atatürk University, Erzurum, Turkey.
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Choi B, Koh E. Effect of fruit thermal processing on ethyl carbamate content in maesil ( Prunus mume) liqueur. Food Sci Biotechnol 2021; 30:1427-1434. [PMID: 34790426 PMCID: PMC8581116 DOI: 10.1007/s10068-021-00961-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/22/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022] Open
Abstract
The thermal effect of maesil on the content of ethyl carbamate and its precursors during one-year ripening of maesil liqueur was investigated. Fresh maesil (control), fruit blanched for 2 min (blanched), and fruit blanched and dried for 15 h at 50 °C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100 days at 25 °C and the liquid was further ripened for 260 days. Ethyl carbamate ranged from 13.1 to 204.4 μg/kg with the highest value at 210 day. Thermally treated samples had higher ethyl carbamate concentration than the control, suggesting that thermal treatment increased the formation of ethyl carbamate. A positive correlation between ethyl carbamate content and β-glucosidase activity in all samples indicated that enzymatic hydrolysis of amygdalin by β-glucosidase determined ethyl carbamate concentration during the fermentation of maesil liqueur.
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Affiliation(s)
- Bogyoung Choi
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
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Jung S, Kim S, Kim I, Chung MS, Moon B, Shin S, Lee J. Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107867] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Ana Carolina Corrêa
- Escola Superior de Agricultura ‘Luiz de Queiroz’ Universidade de São Paulo Piracicaba SP Brazil
| | | | | | - André Ricardo Alcarde
- Escola Superior de Agricultura ‘Luiz de Queiroz’ Universidade de São Paulo Piracicaba SP Brazil
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Jiang X, Xie Y, Wan D, Zheng F, Wang J. Simultaneously detecting ethyl carbamate and its precursors in rice wine based on a pH-responsive electrochemical impedance sensor. Anal Chim Acta 2020; 1126:124-132. [PMID: 32736716 DOI: 10.1016/j.aca.2020.05.068] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 11/30/2022]
Abstract
Intensive efforts have been made to diminish ethyl carbamate in fermentation products. The presented research demonstrated an approach to simultaneously detecting ethyl carbamate and its precursors including urea, citrulline and arginine with nano Mn(Ⅱ)O modified composite working electrode via electrochemical impedance spectroscopy. Adjusting sample solutions at certain pH value leads the differentiated priority of protonation from nitrogen group in the ethyl carbamate (EC) and its precursors. Molecular recognition was achieved through attractive electrostatic interaction due to the negatively charged Mn(Ⅱ)O nanocrystal on the working electrode surface in aqueous sample solutions. Deconvolution and principle component analysis were applied to differentiate the specific scanning frequency for each analyte. The detection limits of EC, citrulline, urea and arginine are 0.8 ng L-1, 1.57 ng L-1, 0.54 ng L-1 and 1.56 ng L-1, respectively. The developed electrochemical sensor provides a sensitive and selective approach superior to the current reported label-free methodologies and offering a solution for ethyl carbamates in real time process control.
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Affiliation(s)
- Xinyue Jiang
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China
| | - Yuqun Xie
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, 430068, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Duanji Wan
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jun Wang
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China; College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, China; Ministry of Education Key Laboratory for Ecology of Tropical Islands, College of Life Sciences, Hainan Normal University, Haikou, 571158, China.
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Liu X, Qian M, Dong H, Bai W, Zhao W, Li X, Liu G. Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaoyan Liu
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Min Qian
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Hao Dong
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Weidong Bai
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Wenhong Zhao
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Xiangluan Li
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Gongliang Liu
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
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Lu Y, Yang L, Yang G, Chi Y, Sun Q, He Q. Insight into the Fermentation of Chinese Horse Bean-chili-paste. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Linzi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Guohua Yang
- Sichuan Dandan Pixian-douban Co.; Ltd., Chengdu, P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
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Fang R, Zhou W, Chen Q. Ethyl carbamate regulation and genomic expression of Saccharomyces cerevisiae during mixed-culture yellow rice wine fermentation with Lactobacillus sp. Food Chem 2019; 292:90-97. [DOI: 10.1016/j.foodchem.2019.04.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 03/17/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
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15
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Fang F, Qiu Y, Du G, Chen J. Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.02.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Mohapatra BR. An Insight into the Prevalence and Enzymatic Abatement of Urethane in Fermented Beverages. Microb Biotechnol 2018. [DOI: 10.1007/978-981-10-7140-9_8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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17
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Kim KH, Bae Y, Lee KS, Moon Y, Kwon CH, Ahn JH. Characterization of Mutagenicity Test and Identification of N-Nitroso Mutagens in Some Soju Alcoholic Spirits. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0716-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ki-Hyung Kim
- Department of Obstetrics and Gynecology, Pusan National University Hospital, School of Medicine and Medical Research Institute, Busan, Korea
| | | | - Kyu-Sup Lee
- Department of Obstetrics and Gynecology, Pusan National University Hospital, School of Medicine and Medical Research Institute, Busan, Korea
| | - Yuseok Moon
- Department of Microbiology and Immunology, Pusan National University School of Medicine, Yangsan, Korea
| | - Chae Hwa Kwon
- Department of Obstetrics and Gynecology, Pusan National University Hospital, School of Medicine and Medical Research Institute, Busan, Korea
| | - Jung Hoon Ahn
- Korea Science Academy, Busan, Korea
- Institute for Gifted Students, Korea Advanced Institute of Science and Technology, Daejeon, Korea
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Tu Q, Qi W, Zhao J, Zhang L, Guo Y. Quantification ethyl carbamate in wines using reaction-assisted-extraction with 9-xanthydrol and detection by heart-cutting multidimensional gas chromatography-mass spectrometry. Anal Chim Acta 2018; 1001:86-92. [DOI: 10.1016/j.aca.2017.11.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 11/03/2017] [Accepted: 11/07/2017] [Indexed: 01/03/2023]
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19
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Quantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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20
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Ethyl carbamate: An emerging food and environmental toxicant. Food Chem 2017; 248:312-321. [PMID: 29329860 DOI: 10.1016/j.foodchem.2017.12.072] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Revised: 11/28/2017] [Accepted: 12/20/2017] [Indexed: 11/21/2022]
Abstract
Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in food and its metabolism have therefore been studied extensively and analytical methods for EC in various food matrices have been established. Due to the potential threat of EC to human health, mitigation strategies for EC in food products by physical, chemical, enzymatic, and genetic engineering methods have been developed. Natural products are suggested to provide protection against EC-induced toxicity through the modulation of oxidative stress. This review summarizes knowledge on the formation and metabolism of EC, detection of EC in food products, toxic effects of EC on various organs, and mitigation strategies including prevention of EC-induced tumorigenesis and genotoxicity by natural products.
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Balcerek M, Pielech-Przybylska K, Patelski P, Dziekońska-Kubczak U, Strąk E. The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.441] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maria Balcerek
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland
| | - Katarzyna Pielech-Przybylska
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland
| | - Piotr Patelski
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland
| | - Urszula Dziekońska-Kubczak
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland
| | - Ewelina Strąk
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland
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22
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Pang XN, Li ZJ, Chen JY, Gao LJ, Han BZ. A Comprehensive Review of Spirit Drink Safety Standards and Regulations from an International Perspective. J Food Prot 2017; 80:431-442. [PMID: 28207306 DOI: 10.4315/0362-028x.jfp-16-319] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Standards and regulations related to spirit drinks have been established by different countries and international organizations to ensure the safety and quality of spirits. Here, we introduce the principles of food safety and quality standards for alcoholic beverages and then compare the key indicators used in the distinct standards of the Codex Alimentarius Commission, the European Union, the People's Republic of China, the United States, Canada, and Australia. We also discuss in detail the "maximum level" of the following main contaminants of spirit drinks: methanol, higher alcohols, ethyl carbamate, hydrocyanic acid, heavy metals, mycotoxins, phthalates, and aldehydes. Furthermore, the control measures used for potential hazards are introduced. Harmonization of the current requirements based on comprehensive scope analysis and the risk assessment approach will enhance both the trade and quality of distilled spirits. This review article provides valuable information that will enable producers, traders, governments, and researchers to increase their knowledge of spirit drink safety requirements, control measures, and research trends.
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Affiliation(s)
- Xiao-Na Pang
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Zhao-Jie Li
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Jing-Yu Chen
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
| | - Li-Juan Gao
- Department of Biotechnology, Beijing Center for Physical and Chemical Analysis, No. 27 North Xisanhuan Road, Beijing 100089, People's Republic of China
| | - Bei-Zhong Han
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17 Qinghua East Road, Beijing 100083, People's Republic of China
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23
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Luo L, Lei HT, Yang JY, Liu GL, Sun YM, Bai WD, Wang H, Shen YD, Chen S, Xu ZL. Development of an indirect ELISA for the determination of ethyl carbamate in Chinese rice wine. Anal Chim Acta 2017; 950:162-169. [DOI: 10.1016/j.aca.2016.11.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 10/13/2016] [Accepted: 11/06/2016] [Indexed: 10/20/2022]
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24
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Assessment of Ethyl Carbamate Contamination in Cachaça (Brazilian Sugar Cane Spirit). BEVERAGES 2016. [DOI: 10.3390/beverages2040028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Choi B, Koh E. Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation. Food Chem 2016; 209:318-22. [DOI: 10.1016/j.foodchem.2016.04.040] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 04/05/2016] [Accepted: 04/13/2016] [Indexed: 11/25/2022]
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26
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Pflaum T, Hausler T, Baumung C, Ackermann S, Kuballa T, Rehm J, Lachenmeier DW. Carcinogenic compounds in alcoholic beverages: an update. Arch Toxicol 2016; 90:2349-67. [PMID: 27353523 DOI: 10.1007/s00204-016-1770-3] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 06/15/2016] [Indexed: 01/01/2023]
Abstract
The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.
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Affiliation(s)
- Tabea Pflaum
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Thomas Hausler
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Claudia Baumung
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Svenja Ackermann
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany
| | - Jürgen Rehm
- Centre for Addiction and Mental Health (CAMH), 33 Russell Street, Toronto, ON, M5S 2S1, Canada.,Campbell Family Mental Health Research Institute, CAMH, 250 College Street, Toronto, ON, M5T 1R8, Canada.,Institute of Medical Science (IMS), University of Toronto, Medical Sciences Building, 1 King's College Circle, Room 2374, Toronto, ON, M5S 1A8, Canada.,Department of Psychiatry, University of Toronto, 250 College Street, 8th Floor, Toronto, ON, M5T 1R8, Canada.,Dalla Lana School of Public Health, University of Toronto, 155 College Street, 6th Floor, Toronto, ON, M5T 3M7, Canada.,Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Str. 46, 01187, Dresden, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187, Karlsruhe, Germany. .,Institute for Clinical Psychology and Psychotherapy, TU Dresden, Chemnitzer Str. 46, 01187, Dresden, Germany.
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27
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Mendonça JGP, Cardoso MDG, Santiago WD, Rodrigues LMA, Nelson DL, Brandão RM, da Silva BL. Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.308] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Maria Das Graças Cardoso
- Department of Chemistry; Federal University of Lavras; C.P. 3037, 37200-000 Lavras Minas Gerais Brazil
| | - Wilder Douglas Santiago
- Department of Chemistry; Federal University of Lavras; C.P. 3037, 37200-000 Lavras Minas Gerais Brazil
| | | | - David Lee Nelson
- Federal University of Vales de Jequitinhonha e Mucuri; Diamantina MG Brazil
| | - Rafaela Magalhães Brandão
- Department of Chemistry; Federal University of Lavras; C.P. 3037, 37200-000 Lavras Minas Gerais Brazil
| | - Bruno Leuzinger da Silva
- Department of Chemistry; Federal University of Lavras; C.P. 3037, 37200-000 Lavras Minas Gerais Brazil
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28
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Lee JG, Park SK, Yoon HJ, Kang DH, Kim M. Exposure assessment and risk characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:207-14. [PMID: 26794849 DOI: 10.1080/19440049.2015.1124460] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Ethyl carbamate is one of the most hazardous chemicals naturally occurring in food, and is present in alcoholic beverages. Korean traditional rice wine, Takju and Yakju, is frequently consumed in Korea, but there have been no studies characterising the risks of ethyl carbamate in these products. In order to assess and characterise the exposure risk of ethyl carbamate in Korean traditional rice wines, ethyl carbamate was investigated by means of GC-MS. The analytical methods were optimised and validated through determining linearity, detection limit, quantification limit, recovery and precision. A total of 283 traditional Korean rice wines, including 175 Takju and 108 Yakju samples, were analysed. Exposure assessment was performed by factoring in ethyl carbamate content, daily consumption and body weight. Daily exposures of ethyl carbamate were estimated for adults in four age groups, and risks of ethyl carbamate were characterised by the margin of exposure, which is more than 10 000. Based on this study, the risks of ethyl carbamate in Korean traditional rice wine were shown to be of low concern.
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Affiliation(s)
- Joon-Goo Lee
- a Food Contaminants Division , Ministry of Food and Drug Safety , Osong-eup, Heungdeok-gu, Cheongju-si , Chungcheongbuk-do , South Korea.,b Department of Agricultural Biotechnology , Seoul National University , Silim-dong, Gwanak-gu, Seoul , South Korea
| | - Sung-Kug Park
- a Food Contaminants Division , Ministry of Food and Drug Safety , Osong-eup, Heungdeok-gu, Cheongju-si , Chungcheongbuk-do , South Korea
| | - Hae-Jung Yoon
- a Food Contaminants Division , Ministry of Food and Drug Safety , Osong-eup, Heungdeok-gu, Cheongju-si , Chungcheongbuk-do , South Korea
| | - Dong-Hyun Kang
- b Department of Agricultural Biotechnology , Seoul National University , Silim-dong, Gwanak-gu, Seoul , South Korea
| | - Meehye Kim
- a Food Contaminants Division , Ministry of Food and Drug Safety , Osong-eup, Heungdeok-gu, Cheongju-si , Chungcheongbuk-do , South Korea
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29
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Kim YG, Lyu J, Kim MK, Lee KG. Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system. Food Chem 2015; 189:74-9. [PMID: 26190603 DOI: 10.1016/j.foodchem.2015.02.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 11/19/2014] [Accepted: 02/03/2015] [Indexed: 11/30/2022]
Abstract
The aim of this study was to determine the effect of urease on the formation of ethyl carbamate (EC) in the presence of previously known precursors of EC (citrulline, urea, and ethanol) using a soybean paste model system. The levels of EC were quantitatively determined by gas chromatography-mass spectrometry (GC-MS) every five days for a 30-day period. After 30 days fermentation, the concentration of EC increased significantly by 135.2%, 242.2%, and 3757.1% when the precursors (citrulline, urea and ethanol) were added to the model system, respectively (p<0.05). Urease significantly decreased the level of EC by 38.4%, 18.8%, and 17.3% when citrulline, urea, and ethanol were added to the model system, respectively (p<0.05).
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Affiliation(s)
- Yong Gun Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro 1gil, Jung-gu, Seoul 100-715, Republic of Korea
| | - Jihye Lyu
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro 1gil, Jung-gu, Seoul 100-715, Republic of Korea
| | - Mina K Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro 1gil, Jung-gu, Seoul 100-715, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro 1gil, Jung-gu, Seoul 100-715, Republic of Korea.
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30
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Ryu D, Choi B, Kim E, Park S, Paeng H, Kim CI, Lee JY, Yoon HJ, Koh E. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea. Toxicol Res 2015; 31:289-97. [PMID: 26483888 PMCID: PMC4609976 DOI: 10.5487/tr.2015.31.3.289] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.
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Affiliation(s)
- Dayeon Ryu
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Bogyoung Choi
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Eunjoo Kim
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Seri Park
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Hwijin Paeng
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Cho-Il Kim
- Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Hae Jung Yoon
- Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea
| | - Eunmi Koh
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
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31
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Fang RS, Dong YC, Chen F, Chen QH. Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing. J Food Sci 2015; 80:M2265-71. [PMID: 26409170 DOI: 10.1111/1750-3841.13018] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 08/04/2015] [Indexed: 01/08/2023]
Abstract
Rice wine is a traditional Chinese fermented alcohol drink. Spontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more comprehensive bacterial description was shown with the use of bacteria diversity analysis, which enabled us to have a better understanding. Rarefaction, rank abundance, alpha Diversity, beta diversity and principal coordinates analysis simplified their complex bacteria components and provide us theoretical foundation for further investigation. It has been found bacteria diversity is more abundant at mid-term and later stage of brewing process. Bacteria community analysis reveals there is a potential safety hazard existing in the fermentation, since most of the sequence reads are assigned to Enterobacter (7900 at most) and Pantoea (7336 at most), followed by Staphylococcus (2796 at most) and Pseudomonas (1681 at most). Lactic acid bacteria are rare throughout the fermentation process which is not in accordance with other reports. This work may offer us an opportunity to investigate micro ecological fermentation system in food industry.
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Affiliation(s)
- Ruo-si Fang
- Dept. of Food Science and Nutrition, Zhejiang Univ, Hangzhou, 310058, China
| | - Ya-chen Dong
- Dept. of Food Science and Nutrition, Zhejiang Univ, Hangzhou, 310058, China
| | - Feng Chen
- Dept. of Food Science and Nutrition, Zhejiang Univ, Hangzhou, 310058, China
| | - Qi-he Chen
- Food Science and Human Nutrition, Clemson Univ, S.C, 29634, U.S.A
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32
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Bortoletto AM, Silvello GC, Alcarde AR. Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.213] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aline Marques Bortoletto
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz'; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil
| | - Giovanni Casagrande Silvello
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz'; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil
| | - André Ricardo Alcarde
- Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz'; Universidade de São Paulo; Av. Pádua Dias 11, CP 9 13418-900 Piracicaba SP Brazil
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33
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Fang RS, Dong YC, Li HJ, Chen QH. Ethyl carbamate formation regulated bySaccharomyces cerevisiaeZJU in the processing of Chinese yellow rice wine. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12665] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ruo-Si Fang
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Ya-Chen Dong
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Hong-Ji Li
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
| | - Qi-He Chen
- Department of Food Science and Nutrition; Zhejiang University; Yuhangtang Rd.866 Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
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34
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Wu P, Zhang L, Wang L, Zhang J, Tan Y, Tang J, Ma B, Pan X, Jiang W. Simultaneous determination of ethyl carbamate and 4-(5-)methylimidazole in yellow rice wine and soy sauce by gas chromatography with mass spectrometry. J Sep Sci 2014; 37:2172-6. [DOI: 10.1002/jssc.201400141] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2014] [Revised: 04/30/2014] [Accepted: 05/15/2014] [Indexed: 11/08/2022]
Affiliation(s)
- Pinggu Wu
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Liqun Zhang
- Center for Disease Control and Prevention of Hangzhou; Hangzhou P. R. China
| | - Liyuan Wang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Jing Zhang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Ying Tan
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Jun Tang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Bingjie Ma
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Xiaodong Pan
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
| | - Wei Jiang
- Center for Disease Control and Prevention of Zhejiang Province; Hangzhou P. R. China
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35
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Jiao Z, Dong Y, Chen Q. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals. Compr Rev Food Sci Food Saf 2014; 13:611-626. [DOI: 10.1111/1541-4337.12084] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Accepted: 03/26/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihua Jiao
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Yachen Dong
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Qihe Chen
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
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36
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Liao QG, Luo LG. Fast and Selective Pressurized Liquid Extraction with Simultaneous In-Cell Cleanup for the Analysis of Ethyl Carbamate in Fermented Solid Foods. Chromatographia 2014. [DOI: 10.1007/s10337-014-2700-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Riachi L, Santos Â, Moreira R, De Maria C. A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits. Food Chem 2014; 149:159-69. [DOI: 10.1016/j.foodchem.2013.10.088] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 09/06/2013] [Accepted: 10/21/2013] [Indexed: 11/16/2022]
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38
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Wu P, Cai C, Shen X, Wang L, Zhang J, Tan Y, Jiang W, Pan X. Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine. Food Chem 2013; 152:108-12. [PMID: 24444913 DOI: 10.1016/j.foodchem.2013.11.135] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Revised: 11/06/2013] [Accepted: 11/23/2013] [Indexed: 11/19/2022]
Abstract
Ethyl carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p<0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation.
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Affiliation(s)
- Pinggu Wu
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China.
| | - Chenggang Cai
- College of Biology and Environmental Engineering, Zhejiang Shuren University, No. 8 Shuren Street, Hangzhou 310015, China.
| | - Xianghong Shen
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China
| | - Liyuan Wang
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China
| | - Jing Zhang
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China
| | - Ying Tan
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China
| | - Wei Jiang
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China
| | - Xiaodong Pan
- Zhejiang Provincial Center for Disease Control and Prevention, No. 630 Xincheng Road, Hangzhou 310051, China
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39
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Zhao X, Du G, Zou H, Fu J, Zhou J, Chen J. Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.009] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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40
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Fang RS, Dong YC, Xu TY, He GQ, Chen QH. Ethyl carbamate formation regulated by ornithine transcarbamylase and urea metabolism in the processing of Chinese yellow rice wine. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12248] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Ruo-Si Fang
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Ya-Chen Dong
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Teng-Yang Xu
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Guo-Qing He
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
| | - Qi-He Chen
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou 310058 China
- Food Microbiology Research Key Laboratory of Zhejiang Province; Hangzhou 310058 China
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41
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Huang Z, Pan XD, Wu PG, Chen Q, Han JL, Shen XH. Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS. Food Chem 2013; 141:4161-5. [PMID: 23993600 DOI: 10.1016/j.foodchem.2013.06.128] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 05/20/2013] [Accepted: 06/26/2013] [Indexed: 11/29/2022]
Abstract
A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were <5%. Subsequently, a collaborative trial was organized for the further validation. The RSDs for repeatability and reproducibility were 1.2-7.8% and 2.3-9.6% respectively. It indicated that the present method performed well in different laboratories.
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Affiliation(s)
- Zhu Huang
- Department of Ophthalmology, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
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42
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Liao QG, Li WH, Luo LG. Ultrasound-assisted emulsification–microextraction for the sensitive determination of ethyl carbamate in alcoholic beverages. Anal Bioanal Chem 2013; 405:6791-7. [DOI: 10.1007/s00216-013-7110-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 05/19/2013] [Accepted: 05/31/2013] [Indexed: 11/28/2022]
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43
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Liu Y, Wang S, Hu P. A survey of levels of ethyl carbamate in alcoholic beverages in 2009-2012, Hebei Province, China. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2013; 6:214-217. [PMID: 24779908 DOI: 10.1080/19393210.2013.803162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Results of a survey of levels of ethyl carbamate (EC) (urethane) in alcoholic beverages carried out in four successive years from 2009 to 2012 by gas chromatography-mass spectrometry (GC/MS) are presented. The beverages were purchased for sampling from Hebei Province of China, including eight main areas of production. The samples comprised wines (n = 212), grain spirits (n = 143) and wine sauces (n = 164). The data show that the average EC content in these kinds of alcoholic beverages remains nearly constant over the years. The results provide valuable data for food authorities to establish maximum limits for EC in China.
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Affiliation(s)
- Yinping Liu
- a Hebei Provincial Center for Disease Control and Prevention , Shijiazhuang , 050021 , People's Republic of China
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44
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de Resende Machado AM, Cardoso MDG, Saczk AA, dos Anjos JP, Zacaroni LM, Dórea HS, Nelson DL. Determination of ethyl carbamate in cachaça produced from copper stills by HPLC. Food Chem 2013; 138:1233-8. [DOI: 10.1016/j.foodchem.2012.11.048] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 11/04/2012] [Accepted: 11/09/2012] [Indexed: 11/30/2022]
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45
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Zhou ND, Gu XL, Tian YP. Isolation and Characterization of Urethanase from Penicillium variabile and Its Application to Reduce Ethyl Carbamate Contamination in Chinese Rice Wine. Appl Biochem Biotechnol 2013; 170:718-28. [DOI: 10.1007/s12010-013-0178-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2012] [Accepted: 03/04/2013] [Indexed: 10/26/2022]
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46
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Xu X, Gao Y, Cao X, Wang X, Song G, Zhao J, Hu Y. Derivatization followed by gas chromatography-mass spectrometry for quantification of ethyl carbamate in alcoholic beverages. J Sep Sci 2012; 35:804-10. [DOI: 10.1002/jssc.201100526] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2011] [Revised: 12/02/2011] [Accepted: 12/28/2011] [Indexed: 11/06/2022]
Affiliation(s)
- Xuejiao Xu
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Yihan Gao
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Xiujun Cao
- Shanghai Precision & Scientific Instrument Co., LTD; Shanghai China
| | - Xiang Wang
- Shanghai Institute of Occupational Disease for Chemical Industry; Shanghai China
| | - Guoxin Song
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Jianfeng Zhao
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Yaoming Hu
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
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47
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Tang A, Chung S, Kwong K, Xiao Y, Chen M, Ho Y, Ma S. Ethyl carbamate in fermented foods and beverages: dietary exposure of the Hong Kong population in 2007–2008. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2011; 4:195-204. [DOI: 10.1080/19393210.2011.605524] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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48
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Alberts P, Stander MA, De Villiers A. Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:826-39. [DOI: 10.1080/19440049.2011.568010] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Philippus Alberts
- a Department of Chemistry and Polymer Science , University of Stellenbosch , Private Bag X1, Matieland 7602 , South Africa
- b National Department of Agriculture , Private Bag X5015, Stellenbosch 7600 , South Africa
| | - Maria A. Stander
- c Central Analytical Facility , University of Stellenbosch , Private Bag X1, Matieland 7602 , South Africa
| | - André De Villiers
- a Department of Chemistry and Polymer Science , University of Stellenbosch , Private Bag X1, Matieland 7602 , South Africa
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49
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Liu Y, Dong B, Qin Z, Yang N, Lu Y, Yang L, Chang F, Wu Y. Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2011; 4:1-5. [DOI: 10.1080/19393210.2011.557783] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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The composition of unrecorded alcohol from eastern Ukraine: Is there a toxicological concern beyond ethanol alone? Food Chem Toxicol 2010; 48:2842-7. [DOI: 10.1016/j.fct.2010.07.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2010] [Revised: 07/09/2010] [Accepted: 07/12/2010] [Indexed: 11/23/2022]
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