Toxicological Research

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
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Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea

  • Ryu, Dayeon (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University) ;
  • Choi, Bogyoung (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University) ;
  • Kim, Eunjoo (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University) ;
  • Park, Seri (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University) ;
  • Paeng, Hwijin (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University) ;
  • Kim, Cho-il (Bureau of Health Industry Promotion, Korea Health Industry Development Institute) ;
  • Lee, Jee-yeon (Nutrition Policy & Promotion Team, Korea Health Industry Development Institute) ;
  • Yoon, Hae Jung (Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Koh, Eunmi (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University)
  • Received : 2015.08.05
  • Accepted : 2015.09.10
  • Published : 2015.09.30
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Abstract

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

Keywords

References

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