摘要
采用SLE(固相支持液/液萃取)结合GC-MS法测定酸奶、酱油、葡萄酒、黄酒及干酪、腐乳中的氨基甲酸乙酯含量,检测结果显示,黄酒、腐乳中氨基甲酸乙酯含量较高,其次是葡萄酒和酱油,发酵性乳制品和豆豉中均未检出氨基甲酸乙酯。
The residue levels of ethyl carbamate in fermented foods, such as yoghurt, soy sauce, wine, rice wine, cheese and Chinese sufu, were determined by SLE （solid-phase support for liquid / liquid extraction） combined with GC-MS. The results showed that the highest ethyl carbamate residue level was detected in rice wine and Chinese sufu. The ethyl carbamate was also detected in wine and soy sauce. No ethyl carbamate was detected in fermented dairy products and lobster sauce.
出处
《中国酿造》
CAS
北大核心
2009年第11期124-126,共3页
China Brewing
