摘要
目的了解2013年昆明市售散装酒中氨基甲酸乙酯的残留量,为加强卫生监督提供科学依据。方法自昆明市从北向南3个城区的散装酒市场采集了52个散装酒样(包括白酒、果酒及药酒)。样品经固相柱萃取净化后,5%乙酸乙酯/乙醚洗脱浓缩,以D5-EC为内标物,在SIM模式下,用GC/MS法对酒中氨基甲酸乙酯进行定量分析。结果氨基甲酸乙酯含量范围为10μg/kg^573μg/kg。在3个城区中,北市区所销售的散装酒中氨基甲酸乙酯残留量是最高的,其中白酒含量为573μg/kg,散装果酒和药酒的分别为149μg/kg和60.4μg/kg。白酒的检出率和平均残留量都是3个种类酒中最高的,分别为84.2%和183μg/kg。结论散装酒市场手工作坊酿酒工艺不同会直接导致氨基甲酸乙酯残留量的不同,白酒的氨基甲酸乙酯残留量明显高于果酒和药酒。作为白酒消费的大国,制定酒类中氨基甲酸乙酯的限量标准非常必要。
Objective To learn the residue of ethyl carbamate in bulk wine in Kunming markets in 2013 and to provide the scientific basis for strengthening health supervision. Methods 52 samples included in three kinds of bulk wine were collected from three districts＇ bulk wine markets in Kunming city. After solid -phase extract （SPE） purification, the target chemical was eluted with 5% acid ethyl ester/ether and concentrated, D5 -EC was used as internal standard and then analyzed by GC/MS method in SIM mode. Results The contents range of ethyl carbamate were 10 μg/kg - 573 μg/kg. The samples collected from north downtown had the highest content, with the content of 573 μg,/kg in common wine, and the contents in the bulk wine and the medicinal liqueur were 60.4 and 149 μg,/kg, respectively. Among the three kinds of all kinds of hulk wine, the detection rates and average contents of liqueurs were the highest as 84.2% and 183 μg/kg respectively. Conclusion The manual workshop brewing technology led to the formation Of ethyl carbamate. So it is necessary to set up the limit of ethyl earbamate in alcohol drinking.
出处
《中国卫生检验杂志》
北大核心
2014年第21期3151-3152,共2页
Chinese Journal of Health Laboratory Technology
关键词
氨基甲酸乙酯
散装酒
气相色谱-质谱法
Ethyl carbamate
Bulk wine
Gas chromatography-mass spectrometry（GC-MS）
