Exposure Assessment of Ethyl Carbamate in Alcoholic Beverages

Ethyl carbamate, a by-product produced naturally during fermentation and contained in fermented foods and beverages, is a carcinogen. Thus, due to the high consumption of alcoholic beverages in Korea, the ethyl carbamate concentrations in popular alcoholic beverages were determined, and the daily in...

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Veröffentlicht in:Journal of microbiology and biotechnology 2006, 16(3), , pp.480-483
Hauptverfasser: Ha, M.S. (Konkuk University, Seoul, Republic of Korea), Kwon, K.S. (Korea Food and Drug Administration, Seoul, Republic of Korea), Kim, M.H. (Korea Food and Drug Administration, Seoul, Republic of Korea), Park, H.R. (Korea Food and Drug Administration, Seoul, Republic of Korea), Hu, S.J. (Korea Food and Drug Administration, Seoul, Republic of Korea), Lee, H.M. (Korea Food and Drug Administration, Seoul, Republic of Korea), Kim, K.M. (Konkuk University, Seoul, Republic of Korea), Ko, E.J. (Konkuk University, Seoul, Republic of Korea), Ha, S.D. (Chung-Ang University, Ansung, Republic of Korea), Bae, D.H. (Konkuk University, Seoul, Republic of Korea), E-mail: donghoya@konkuk.ac.kr
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Sprache:eng
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Zusammenfassung:Ethyl carbamate, a by-product produced naturally during fermentation and contained in fermented foods and beverages, is a carcinogen. Thus, due to the high consumption of alcoholic beverages in Korea, the ethyl carbamate concentrations in popular alcoholic beverages were determined, and the daily intake of ethyl carbamate through alcoholic beverages was estimated. The major Korean alcoholic beverages, Soju, beer, and Takju, with the highest market share were sampled and their ethyl carbamate concentrations determined by GC/MS/SIM.
ISSN:1017-7825