동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제25권2호
  • /
  • Pages.309-315
  • /
  • 2015
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지
DOI QR코드

DOI QR Code

매실주의 에틸카바메이트 분석

Determination of Ethyl Carbamate in Commercial and Homemade Maesilju

  • 류다연 (서울여자대학교 식품영양학과) ;
  • 고은미 (서울여자대학교 식품영양학과)
  • Ryu, Dayeon (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Koh, Eunmi (Dept. of Food and Nutrition, Seoul Women's University)
  • 투고 : 2015.02.03
  • 심사 : 2015.03.05
  • 발행 : 2015.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

에틸카바메이트의 내부표준물질로 $d_5$-에틸카바메이트가 선정되었다. 에틸카바메이트의 일내(intra-day), 일간(inter-day) 정밀도를 측정한 결과, 회수율은 92.54~103.59%, 상대표준편차는 0.87~5.64%로 CODEX 기준에 부합하였다. 검출한계와 정량한계는 각각 1.20 ppb와 3.65 ppb였으며, 검량선은 직선성(R2=0.9992)을 나타내었다. 상업용 매실주보다는 가정에서 담근 매실주에서 검출된 에틸카바메이트의 함량이 비교적 높게 나타났다. 또한, 매실주의 숙성기간은 에틸카바메이트 농도와 양의 상관관계를 보였다. 즉, 매실의 침지기간과 매실이 분리된 후 숙성기간이 매실주의 에틸카바메이트 함량에 영향을 미친다는 것을 나타낸다.

This study aimed to develop and validate an analytical method for ethyl carbamate (EC) in Maesilju. For accurate analysis of EC in Maesilju, an internal standard (d5-EC) and neutralization (pH=7) were performed. The limit of quantification (LOQ) was 3.65 ppb while the recovery rate ranged from 92.54% to 103.59%. Intra- and inter-day precision ranged from 0.87% to 1.99% and 2.67% to 5.64%, respectively. Maesilju samples comprised 10 homemade and five commercial ones. Samples contained EC at levels between 118.48 and 2,640.42 ppb. The average content of homemade Maesilju was higher than those of commercial ones. Based on manufacturers' labeling of commercial samples and information on homemade samples, various factors such as ingredients and soaking time of Maesil affected EC level in Maesilju. EC contents showed a positive correlation with age of Maesilju.

키워드

참고문헌

  1. AOAC (2000) Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC. pp 14-15.
  2. Chung KH (2013) Plum, maesil. Rural Development Administration (RDA), Korea. pp 144-147.
  3. Butzke CE, Bisson LF (1997) Ethyl Carbamate Preventative Action Manual. UCdavis Cooperative Extension.
  4. Fujinawa S, Kodama S, Todoroki H, Suzuki T (1992) Trace urea determination in red wine and its degradation rate by acid urease. Am J Enol Vitic 43(4): 362-366.
  5. Huang Z, Pan XD, Wu PG, Chen Q, Han JL, Shen XH (2013) Validation (in-house and collaborator) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS. Food Chem 141: 4161-4165. https://doi.org/10.1016/j.foodchem.2013.06.128
  6. Hashiguchi T, Horii S, Izu H, Sudo S (2010) The concentration of ethyl carbamate in commercial ume (Prunus mume) liqueur products and a method of reducing it. Biosci Biotechnol Biochem 74(10): 2060-2095. https://doi.org/10.1271/bbb.100364
  7. Hwang LH, Kim AK, Park KA, Kim JY, Hwang IS, Chae YZ (2009) The effect of raw material, alcohol content, and transresveratrol on the formation of ethyl carbamate in plum wine. J Fd Hyg Safety 24(3): 194-199.
  8. KFDA (2008) Official Amendment Notice no. 2008-25. Korea Food and Drug Administration.
  9. KFDA (2010) Ethyl carbamate: Risk profile. Korea Food and Drug Administration. pp 1-76.
  10. KFDA (2011) Reduction manual of ethyl carbamate in alcohol beverage. Korea Food and Drug Administration. pp 13-46.
  11. KFDA (2011) Alcohol consumption and intake survey. Available from http://www.mfds.go.kr/index.do?mid=675&seq= 16616&cmd=v. Accessed Dec 13, 2014.
  12. KHIDI (2013) National Food & Nutrition Statistics 2011. Korea Health Industry Development Institute.
  13. Kim DH, Jang HS, Choi GI, Kim HJ, Kim HJ, Kim HL, Kim KS (2013a) Determination of residue levels of ethyl carbamate in alcoholic beverages by gas chromatography/tandem mass spectrometry. J Fd Hyg Safety 28(1): 63-68. https://doi.org/10.13103/JFHS.2013.28.1.063
  14. Kim NY, Eom MN, Do YS, Kim JB, Kang SH, Yoon MH, Lee JB (2013b) Determination of ethyl carbamate in maesil wine by alcohol content and ratio of maesil (Prunus mume) during ripening period. Korean J Food Preserv 20(3): 429-434. https://doi.org/10.11002/kjfp.2013.20.3.429
  15. Kim YKL, Koh E, Chung HJ, Kwon H (2010) Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Addit Contam 17(6): 469-475. https://doi.org/10.1080/02652030050034055
  16. Lachenmeier DW, Nerlich U, Kuballa T (2006) Automated determination of ethyl carbamate in stone-fruit spirits using headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. J Chromatogr A 1108: 116-120. https://doi.org/10.1016/j.chroma.2005.12.086
  17. Lim SH, Lee KG (2011) Development and validation of analytical methods for ethyl carbamate in various fermented foods. Food Chem 126: 1373-1379. https://doi.org/10.1016/j.foodchem.2010.11.110
  18. Liu SQ, Pritchard GG, Hardman MJ, Pilone GJ (1996) Arginine catabolism in wine lactic acid bacteria: is it via the arginine deiminase pathway or the arginase-urease pathway. J Appl Bacteriol 81(5): 486-492. https://doi.org/10.1111/j.1365-2672.1996.tb03537.x
  19. Statistics Korea (2014) Agriculture and forestry production index (maesil). Available from http://kosis.kr/statHtml/stat-Html.do?orgId=114&tblId=DT_114_2014_S0002&conn_path=I3. Accessed January 27, 2015.
  20. Weber JV, Sharypov VI (2009) Ethyl carbamate in foods and beverages: A review. Environ Chem Lett 7(3): 233-247. https://doi.org/10.1007/s10311-008-0168-8
  21. Xia Q, Yuan H, Wu C, Zheng J, Zhang S, Shen C, Yi B, Zhou R (2014) An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor. J Food Sci 79: 1854-1860. https://doi.org/10.1111/1750-3841.12567
  22. Zimmerli B, Schlatter J (1991) Ethyl carbamate: Analytical methodology, occurrence, formation, biological activity and risk assessment. Mutat Res Genet Toxicol Environ Mutagen 259: 325-350. https://doi.org/10.1016/0165-1218(91)90126-7

피인용 문헌

  1. Analysis of ethyl carbamate in plum wines produced in Korea vol.27, pp.1, 2018, https://doi.org/10.1007/s10068-017-0199-7
  2. Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment vol.124, pp.None, 2021, https://doi.org/10.1016/j.foodcont.2021.107867