四川腌菜中氨基甲酸乙酯的安全性分析  

Safety Analysis of Ethyl Carbamate in Sichuan Pickles

作　　者：夏于林[1] 程铁辕[1] 张莹[1] 

机构地区：[1]四川出入境检验检疫局宜宾办事处,四川宜宾644000

出　　处：《检验检疫学刊》2017年第6期17-21,共5页Journal of Inspection and Quarantine

基　　金：宜宾市重点科技项目(2013NY032);肉类加工四川省重点实验室科技项目(14-R07)

摘　　要：对宜宾、资中、南充、泸州、乐山等地所产腌菜中是否含有氨基甲酸乙酯采用LC/MS/MS法和GC/MS法进行了分析,结果表明上述产地的9种腌菜成品中均不含有氨基甲酸乙酯,同时采用GC/MS扫描腌菜提取液,发现其中含有生成氨基甲酸乙酯的前体物质乙醇,这与腌菜的原料及发酵工艺有关。实验结果证实了四川腌菜在氨基甲酸乙酯方面的安全性。In this paper,the method of LC/MS/MS and GC/MS/MS was used to analyze the content of ethyl carbamate in pickles produced in Yibin,Leshan,Nanchong,Luzhou and other places. The results showed that the 9 kinds of pickled vegetables produced in the above mentioned areas were not containing ethyl carbamate,at the same time,it was found to contain precursor material ethanol which was used to produce ethyl carbamate by GC/MS scanning pickle extract,it showed that there were no conditions for the formation of ethyl carbamate in the fermentation process of Sichuan pickles,the experimental results also confirmed the safety of pickled vegetables in Sichuan.

关 键 词：腌菜 氨基甲酸乙酯 气相色谱串联质谱法 气相色谱质谱联用法 

分 类 号：TS201.6[轻工技术与工程—食品科学] R155[轻工技术与工程—食品科学与工程]