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发酵食品中氨基甲酸乙酯的分析方法 被引量：18

Research on the analytical technologies of ethyl carbamate in fermented food
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摘要 氨基甲酸乙酯是一种水溶性致癌物质,关于发酵食品酒中氨基甲酸乙酯的检测方法的研究倍受行业关注。对氨基甲酸乙酯各种分析检测方法进行了介绍,以期为我国尽快建立食品中分析测定氨基甲酸乙酯的国家标准方法,并以指导企业生产、保障居民健康提供该方面的研究参考。 Ethyl carbamate is a known carcinogen that has been found mainly as a byproduct of fermentation. Different methods for the determination of ethyl carbamate in fermented food were discussed in this paper.
作者 朱志鑫 吴惠勤 黄晓兰 黄芳 林晓珊 贺咏梅
机构地区 中国广州分析测试中心 华南理工大学南校区化学与化工实验中心
出处 《食品科技》 CAS 北大核心 2009年第6期287-290,293,共5页 Food Science and Technology
关键词 氨基甲酸乙酯 发酵食品 分析方法 ethyl carbamate fermented food determination methods
分类号 TS207.4 [轻工技术与工程—食品科学]
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参考文献20

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二级参考文献12

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食品科技
2009年 第6期

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