摘要
对宜宾、资中、南充、泸州、乐山等地所产腌菜中是否含有氨基甲酸乙酯采用LC/MS/MS法和GC/MS法进行了分析,结果表明上述产地的9种腌菜成品中均不含有氨基甲酸乙酯,同时采用GC/MS扫描腌菜提取液,发现其中含有生成氨基甲酸乙酯的前体物质乙醇,这与腌菜的原料及发酵工艺有关。实验结果证实了四川腌菜在氨基甲酸乙酯方面的安全性。
In this paper,the method of LC/MS/MS and GC/MS/MS was used to analyze the content of ethyl carbamate in pickles produced in Yibin,Leshan,Nanchong,Luzhou and other places. The results showed that the 9 kinds of pickled vegetables produced in the above mentioned areas were not containing ethyl carbamate,at the same time,it was found to contain precursor material ethanol which was used to produce ethyl carbamate by GC/MS scanning pickle extract,it showed that there were no conditions for the formation of ethyl carbamate in the fermentation process of Sichuan pickles,the experimental results also confirmed the safety of pickled vegetables in Sichuan.
出处
《检验检疫学刊》
2017年第6期17-21,共5页
Journal of Inspection and Quarantine
基金
宜宾市重点科技项目(2013NY032)
肉类加工四川省重点实验室科技项目(14-R07)
