深圳市售发酵食品中氨基甲酸乙酯污染状况的调查  

Survey of fermented foods contamination with ethyl carbamate in Shenzhen City

作　　者：何碧英[1] 李维克[1] 柳洁[1] 曾灼祥[1] 孔舒[1] 

机构地区：[1]深圳市南山区疾病预防控制中心

出　　处：《中国热带医学》2010年第1期71-72,119,共3页China Tropical Medicine

基　　金：深圳市科技计划项目(200603271)

摘　　要：目的了解深圳市售发酵食品中氨基甲酸乙酯(EC)的污染状况,对葡萄酒中EC进行危险性评估。方法试样中加入d5-EC氘代同位素内标,采用基质固相分散萃取(MSPD)和固相微萃取(SPME)进行样品前处理,经DB-WAX毛细管柱气相色谱分离,选择离子监测(SIM)的质谱扫描模式定量分析样品中EC。结果共检测了来自于深圳市场的发酵食品样品87份,EC的阳性检出率为51%,44份检出样品中EC的污染水平为11.2～156.8μg/kg,其中葡萄酒中EC的污染水平为11.2～65.1μg/kg,平均摄入量1.8ng/kg.bw/day,患癌症的MOE为167000;EC的较高摄入量(97.5百分位)为13.8ng/kg.bw/day,患癌症的MOE为21700。结论部分发酵食品和酒精饮料中均存在EC的污染,对我国食品中EC的暴露应给予关注。Objective To survey the levels of ethyl carbamate （EC） in selected fermented foods sold in Shenzhen. Methods After addition of deuterated internal standard,food samples were pre-treated by Matrix solid-phase dispersion （MSPD）and solid-phase microextraction （SPME）,and separated by gas chromatography on a DB-WAX capillary column, identified and quantified by mass spectrometry in SIM mode. Results The detection rate of EC was 0.01 mg/kg or above in 44（51%） of 87 samples sold in Shenzhen, at levels between 11.2~156.8μg/kg. The levels of EC in wine was 11.2~65.1μg/ kg. The mean exposure of EC from wine was 1.8ng/kg.bw/day and related M OE was 167 000. High exposure （97.5%） of EC was 13.8 ng/kg.bw/day and related MOE was 21 700. Conclusion There is EC contamination in fermented foods and alcoholic beverages and necessary measures be taken to deal with this problem..

关 键 词：氨基甲酸乙酯 发酵食品 危险性评估 气相色谱-质谱法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]