title: [Survey and analysis of ethyl carbamate in commercial fermented foods in Hangzhou in 2010].
abstract: OBJECTIVE
  To observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.
  
  
  METHODS
  In 2010, 237 commercial fermented food samples of eight categories, including yellow wine, white spirit, wine, beer, cooking wine, sauce, vinegar and fermented bean curd, were purchased from 3 different size markets respectively in Hangzhou. The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode, after the samples were coupled with D5-ethyl carbamate, and purified by diatomite solid phase extraction column.
  
  
  RESULTS
  The results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 µg/kg to 515.0 µg/kg. The ethyl carbamate average (median) levels in 8 food categories were descending with fermented red bean curd (182.2 µg/kg (161.2 µg/kg)), yellow wine (159.6 µg/kg (121.0 µg/kg)), cooking wine (86.8 µg/kg (95.6 µg/kg)), white spirit (72.0 µg/kg (60.5 µg/kg)), soy sauce (47.2 µg/kg (40.7µg/kg)), vinegar (26.7 µg/kg (31.8 µg/kg)), wine (15.7 µg/kg (16.8 µg/kg)) and beer (2.2 µg/kg (2.3 µg/kg)).
  
  
  CONCLUSIONS
  The ethyl carbamate was detected in all fermented foods in Hangzhou in 2010, and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.
authors: Zhejiang Provincial Center For Disease Control and Prevention, Hangzhou 310051, China. pgwu@cdc.zj.cn
authors: Ping-Gu
authors: PG
authors: Wu
authors: Da-Jin
authors: DJ
authors: Yang
authors: Xiang-Hong
authors: XH
authors: Shen
authors: Li-Yuan
authors: LY
authors: Wang
authors: Xiao-Dong
authors: XD
authors: Pan
authors: Jing
authors: J
authors: Zhang
authors: Yong-Xin
authors: YX
authors: Zhao
authors: Ying
authors: Y
authors: Tan
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000434:Alcoholic Beverages / Q000032:analysis; D001515:Beer / Q000032:analysis; D002681:China; D005285:Fermentation; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D005513:Food Inspection; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D014520:Urethane / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D014520:Urethane; D019342:Acetic Acid