发酵食品中氨基甲酸乙酯的研究进展

Research progress on ethyl carbamate in fermented food

中文关键词:  氨基甲酸乙酯  致癌机理  形成机理  降低方法  检测方法

英文关键词:ethyl carbamate  carcinogenic mechanism  formation mechanism  reduction methods  detection methods

中文摘要:

      目的 对发酵食品中氨基甲酸乙酯的研究进展进行综述。方法 查阅有关氨基甲酸乙酯致癌机理、形成机理、含量降低方法以及检测方法的文献, 进行总结。结果 氨基甲酸乙酯具有遗传毒性和致癌性, 在发酵食品中较为常见, 氨基甲酸乙酯的形成受多种因素的影响, 其检测方法主要有红外光谱法、色谱法、色谱/质谱联用法。 结论 应建立对各种发酵食品氨基甲酸乙酯含量的标准检测方法及限量标准, 为我国发酵食品中氨基甲酸乙酯限量标准的制定和确保我国发酵食品的安全性提供科学依据。

英文摘要:

      Objective To review the research progress on ethyl carbamate in fermented food. Methods Literature of the carcinogenic mechanism, formation mechanism, content reduction methods, and detection methods of ethyl carbamate were reviewed and summarized in this paper. Results Ethyl carbamate that is of genetic toxicity and carcinogenicity is widely contained in fermented food. Its formation is effected by many factors and the main detection methods are Fourier transform infrared spectrometry (FTIR), chromtography and mass spectrometry. Conclusion It is necessary to establish a standard test method and maximum levels for ethyl carbamate contained in fermented food to provide a scientific basis for formulating the tolerance limit of ethyl carbamate and ensuring the safety of fermented food in our country.