Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Estimation of Korean Adult's Daily Intake of Ethyl Carbamate through Korean Commercial Alcoholic Beverages Based on the Monitoring

  • Ha, Mi-Sun (Department of Applied Biology & Chemistry, Konkuk University) ;
  • Hu, Soo-Jung (National Institute of Toxicological Research) ;
  • Park, Hee-Ra (National Institute of Toxicological Research) ;
  • Lee, Hyo-Min (National Institute of Toxicological Research) ;
  • Kwon, Ki-Sung (National Institute of Toxicological Research) ;
  • Han, Eun-Mee (Department of Applied Biology & Chemistry, Konkuk University) ;
  • Kim, Kyung-Mi (Department of Applied Biology & Chemistry, Konkuk University) ;
  • Ko, Eun-Jung (Department of Applied Biology & Chemistry, Konkuk University) ;
  • Ha, Sang-Do (Department of Food Science & Technology, Chung-Ang University) ;
  • Bae, Dong-Ho (Department of Applied Biology & Chemistry, Konkuk University)
  • Published : 2006.02.28
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Abstract

Levels of ethyl carbamate, by-product produced naturally during fermentation, in Korean alcoholic beverages were determined by Gas Chromatography/mass spectrometry/selected ion mode (GC/MS/SIM), and their daily intake by Korean adult group was estimated. In GC/MS/SIM analysis 0.8-10.1, 0.5-0.8, 0.4-0.9, 3.5-689.9, 8.4-30.3, 13.9-30.0, and 1.7-11.7 ppb of ethyl carbamate were detected in soju, beer, takju, fruit wine, cheongju, whiskey, and grape wine, respectively. Maximum daily exposure of ethyl carbamate through alcoholic beverage consumption was 7.41 ng/kg body weight/day for average Korean male, with one soju brand and two fruit wine brands showing high ethyl carbamate level.

Keywords

References

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