烟台市发酵性调料中氨基甲酸乙酯污染状况调查

目的:探讨烟台市发酵调料中氨基甲酸乙酯(ethyl carbamate,EC)污染状况,对本地区发酵性调料的食品安全性进行调查与评估。方法:随机选取2011年烟台市超市及食品供销部的158份发酵食品,应用基质固相分散萃取(MSPD)技术GC/MS定量分析各类发酵调料食品中EC的含量。结果:(1)158份发酵性调料食品中阳性样品数为117份,阳性率为74.05%,其中黄酒及料酒中EC阳性率最高,平均含量分别为73.1μg/kg、66.4μg/kg,酱油和食醋中EC的含量相对较低,平均含量为40.3μg/kg、29.1μg/kg,腐乳EC平均含量为27.5μg/kg;(2)EC阳性腐乳样品数为36份,其中红腐乳19份,白腐乳17份,两组间EC含量水平无显著差异性。结论:烟台市发酵调料食品中普遍存在EC,其中黄酒及料酒中EC阳性率最高,且EC含量最高值为100.2 mg/L,发酵调料的食品安全问题应进一步加强监管、严格调控。

Detection of ethyl carbamate in fermented condiments in Yantai city

Objective:To investigate ethyl carbamate(EC) concentrations in fermented condiments in Yantai in 2011,and to estimate the food safety of fermented condiments in the region.Methods:158 fermented condiment samples of five categories were randomly selected from super markets and local shops of Yantai.The EC levels in the fermented condiment samples were detected by using the matrix solid phase dispersion extraction method for GC-MS analysis.Results:1.There were 117 EC positive samples among the 158 fermented seasonings,the positive rate was 74.05%.The positive rates of EC in yellow wine and cooking wine were the highest,and their averages were 73.1 μg/kg and 66.4 μg/kg respectively.The concentrations of EC in soy sauce and vinegar were relatively lower,and the averages were 40.3 μg/kg and 29.1 μg/kg respectively.The average concentration of EC in fermented bean curd was 27.5 μg/kg.2.There were 36 EC positive samples among the 40 fermented bean curd samples,including 19 EC positive samples of red bean curd and 17 EC positive samples of fermented white bean curd.The EC concentrations of the two groups had no significant difference.Conclusion:EC generally exists in fermented seasonings in Yantai city.The positive rates of EC in yellow wine and cooking wine were the highest,and the highest value of ethyl carbamate concentration was 100.2 mg/L.Therefore,the food safety of fermented condiments need further strengthening supervision and strict regulation.