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Exposure to Ethyl Carbamate by Consumption of Alcoholic Beverages Imported in Korea

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 6 (2007.12)바로가기
  • 페이지
    pp.975-980
  • 저자
    Hong, Kwon-Pyo, Kang, Yoon-Seok, Jung, Dong-Chae, Park, Sae-Rom, Yoon, Ji-Ho, Lee, Sung-Yong, Ko, Yong-Seok, Kim, So-Hee, Ha, Sang-Do, Park, Sang-Kyu, Bae, Dong-Ho
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79277

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원문정보

초록

영어
Determination of ethyl carbamate content in imported alcoholic beverages in Korea and an exposure assessment were conducted. In gas chromatography/mass spectrometry/selected ion monitoring (GC/MS/SIM) analysis, 2.5-39, 8-263, 6.3-112, 11.3-23.5, 53-94, 8.5-38.5, 7-9.5, 21.3-31.5, 5-832.5, and 10.5-364.8 ug/L of ethyl carbamate were detected in imported beers, sakes, whiskies, vodkas, Chinese liquors, cognacs, tequilas, rums, liqueurs, and wines, respectively. The exposure assessment indicated that the exposure of Korean adults to ethyl carbamate were lower than 20 ng/kg BW per day, (the virtual safe dose) indicating that the amount of ethyl carbamate exposed through fermented food and alcoholic beverages including imported products are currently in the 'no significant risk level'. However, the present low exposure to ethyl carbamate through the imported alcoholic products was not due to the low contents of ethyl carbamate in imported products, but low consumption of the imported products. Therefore, given increasing importation of alcoholic beverages in Korea, reductions of ethyl carbamate content in imported alcoholic beverages, especially non-distilled products, should be required by regulating limits on the ethyl carbamate content in the imported alcoholic beverages.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

ethyl carbamate wine beer liqueur sake

저자

  • Hong, Kwon-Pyo [ Department of Bioscience and Biotechnology, Konkuk University ]
  • Kang, Yoon-Seok [ Department of Bioscience and Biotechnology, Konkuk University ]
  • Jung, Dong-Chae [ Department of Bioscience and Biotechnology, Konkuk University ]
  • Park, Sae-Rom [ Department of Bioscience and Biotechnology, Konkuk University ]
  • Yoon, Ji-Ho [ Department of Bioscience and Biotechnology, Konkuk University ]
  • Lee, Sung-Yong [ Department of Bioscience and Biotechnology, Konkuk University ]
  • Ko, Yong-Seok [ Test and Analytical Center, Busan Regional Korea Food & Drug Administration ]
  • Kim, So-Hee [ Test and Analytical Center, Busan Regional Korea Food & Drug Administration ]
  • Ha, Sang-Do [ Department of Food Science and Technology, Chung-Ang University ]
  • Park, Sang-Kyu [ Bio/Molecular Informatics Center, Konkuk University ]
  • Bae, Dong-Ho [ Department of Bioscience and Biotechnology, Konkuk University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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