市售高盐稀态酱油中氨基甲酸乙酯含量的调查分析  

Investigation and Analysis on the Content of Ethyl Carbamate in Soy Sauce

作　　者：王军喜 何一龙 刘晓艳[2] 白卫东[2] 钱敏[2] 赵文红[2] WANG Junxi;HE Yilong;LIU Xiaoyan;BAI Weidong;QIAN Min;ZHAO Wenhong(Guangdong Yueshifu Seasoning Food Co.,L td.,Kaiping 529341;Light Industry Food College of Zhongkai Agricultural Engineering College,Guangzhou 510225)

机构地区：[1]广东粤师傅调味食品有限公司,开平529341 [2]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品工业》2020年第11期226-229,共4页The Food Industry

基　　金：广州市科技计划项目(201803020012)。

摘　　要：酱油是日常生活中必不可少的一种调味品,但在其发酵过程中会产生一种2A类致癌物质EC。采用SPEGC/MS法调查广州地区35个市售酱油样品中EC含量,对不同品牌及不同等级的高盐稀态酱油中EC含量进行对比分析。结果显示,被调查样品中EC含量范围为2.9~104.2μg/kg,在0~20μg/kg之间的样品占总样品的82.9%;一级酱油中EC含量低于二级和三级,二级、三级酱油EC的含量相差不大,特级酱油中EC含量最高;Z牌、W牌、R牌、L牌、H牌、D牌和C牌EC含量均值分别为11.6,13.9,7.0,8.4,23.3,13.1和41.2μg/kg,不同品牌生产的酱油EC含量的差异比较明显;被调查广州地区高盐稀态酱油EC含量大部分是安全的。Soy sauce is an essential condiment in daily life,but it will produce a class 2 A carcinogen ethyl carbamate in the process of fermentation.The SPE-GC/MS method was used to investigate the EC content of 35 soy sauce samples in Guangzhou.The EC content of different manufacturers and different grades of high salt soy sauce was compared and analyzed.The results showed that the EC content of the investigated samples ranged from 2.9μg/kg to 104.2μg/kg,accounting for 82.9%of the total samples in the range of 0-20μg/kg.The EC content of the first grade soy sauce was lower than that of the second grade and the third grade soy sauce;The EC content of the second grade soy sauce and the third grade soy sauce was almost the same;The EC content of the special grade soy sauce was the highest;The average EC content of the Z,W,R,L,H,D and C was 11.6,13.9,7.0,8.4,23.3,13.1 and 41.2μg/kg;The difference of EC content in soy sauce produced by different manufacturers was obvious;Most of the EC content of soy sauce in the investigated urban areas of Guangzhou was safe.

关 键 词：酱油 氨基甲酸乙酯 调查 

分 类 号：TS264.21[轻工技术与工程—发酵工程]