Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Determination of Ethyl Carbamate in Maesil Extract and Estimated Daily Intake

매실농축액의 에틸카바메이트 분석과 노출량 평가

  • Choi, Bogyoung (Department of Food and Nutrition, Seoul Women's University) ;
  • Koh, Eunmi (Department of Food and Nutrition, Seoul Women's University)
  • 최보경 (서울여자대학교 식품영양학과) ;
  • 고은미 (서울여자대학교 식품영양학과)
  • Received : 2015.01.22
  • Accepted : 2015.03.05
  • Published : 2015.04.30
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Abstract

The analytical method for ethyl carbamate (EC) in maesil (Prunus mume) extract was developed with deuterium-labeled ethyl carbamate as an internal standard. Samples were neutralized with an addition of 1 N sodium hydroxide solution, followed by a solid phase extraction with a Chem Elut cartridge. A standard curve exhibited a good linearity with correlation coefficient of 0.9991. The limit of detection (LOD) and limit of quantification (LOQ) were 2.91 ng/g and 8.83 ng/g, respectively. The recovery rate of EC ranged from 91.40% to 120.90%. The precision never exceeded 12.57% (intra-day) and 11.03% (inter-day). Samples were comprised of 24 home-made and 7 commercially-available maesil extracts. Eight home-made samples contained EC at levels between 3.39 and 75.76 ng/g. Three commercially-available samples had EC at levels between 11.67 and 20.16 ng/g. Average daily intakes of EC from maesil extracts for consumers were 0.23 g/kg of body weight. Based on a benchmark dose confidence limit ($BMDL_{10}$) of 0.25 mg/kg of body weight/day, the margin of exposure (MOE) of EC in maesil extract for consumers was 94,150, which is not of concern. Considering that a daily intake of maesil extract has been increasing, further studies on the formation of EC in maesil extract is needed.

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