Analysis of ethyl carbamate in plum wines produced in Korea

作者：Lee Jung-Bin; Kim Mina K.; Kim Bo-Kyung; Chung Yun-Hee; Lee Kwang-Geun^*

来源：Food Science and Biotechnology, 2018, 27(1): 277-282.

DOI：10.1007/s10068-017-0199-7

• Ethyl carbamate
• GC/MS
• Japanese apricot
• Plum
• Plum wine

Ethyl carbamate is naturally occurring compound, commonly found in many fermented foods and alcoholic beverages. During the process of plum wine production, ethyl carbamate can be formed. To this date, limited studies were conducted to monitor the ethyl carbamate in the plum wine brewed in-house. The objective of this study was to analyze the ethyl carbamates in plum wine, that were produced in differently: in-house and commercial production. A total of 33 plum wines were analyzed. The levels of ethyl carbamate ranged from N.D to 352.7 mu g/kg in plum wines available in Korea. The current level of ethyl carbamate in plum wine was below the governmental regulation. However, continuous monitoring and further develop a strategy to reduce the level of ethyl carbamate in plum wine is in need, as the highest level of ethyl carbamate in plum wine is near the governmental standard (400 mu g/kg).

• 出版日期2018-2