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Dirk W. Lachenmeier - One of the best experts on this subject based on the ideXlab platform.
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improved sample preparation for gc ms sim analysis of Ethyl Carbamate in wine
Food Chemistry, 2015Co-Authors: Ian C.c. Nóbrega, Elainy V. S. Pereira, Danuza L. Telles, Marileide Silva, Giuliano Elias Pereira, Marcelo M Medeiros, Eden C Albuquerque, Juliane Barreto De Oliveira, Dirk W. LachenmeierAbstract:An improved sample preparation procedure for analysis of carcinogenic Ethyl Carbamate (EC) in wine by GC-MS-SIM is proposed. Differences over AOAC reference procedure were: (1) use of EC-d5 as internal standard instead of less similar propyl Carbamate; (2) extraction by diEthyl ether instead of more toxic dichloromethane, and (3) concentration by vacuum automated parallel evaporation instead of more time and work consuming rotary evaporation. Mean recovery was 104.4%, intraday precision was 6.7% (3.4 μg L(-)(1)) and 1.7% (88.5 μg L(-)(1)), regression coefficient was 0.999 in the linear working range of 3-89 μg L(-)(1), and limits of detection and quantification were 0.4 and 1.2 μg L(-)(1). Applicability was demonstrated by analysis (in triplicate) of 5 wine samples. EC concentration ranged from 5.2 ± 0.2 to 29.4 ± 1.5 μg L(-)(1). The analytical method is selective, accurate, repeatable, linear, and has similar method performance as the reference method along with the several mentioned advantages.
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Brazilian vodkas have undetectable levels of Ethyl Carbamate
Química Nova, 2013Co-Authors: Elainy V. S. Pereira, Dirk W. Lachenmeier, Sonia P. A. Oliveira, Ian C.c. Nóbrega, Adelia C. P. Araujo, Danuza L. Telles, Marileide SilvaAbstract:While in Europe vodka is mainly derived from potatoes or cereals, a large proportion of Brazilian vodka is likely obtained from sugarcane, which contains Ethyl Carbamate (EC) precursors. EC, in addition to several other contaminants and congeners, were investigated in 32 samples of Brazilian vodka. All samples complied with the Brazilian regulations for congeners and contaminants, having EC content below 0.01 mg/L (detection limit). These results are probably related to the processing of vodka, in particular the use of extractive and rectifying stainless steel distillation columns, which allow the production of high strength spirits with low levels of congeners and contaminants.
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Ethyl Carbamate in pot still cachacas brazilian sugar cane spirits influence of distillation and storage conditions
Food Chemistry, 2009Co-Authors: Ian C.c. Nóbrega, Jose A P Pereira, Jose Do Egito De Paiva, Dirk W. LachenmeierAbstract:Abstract Ethyl Carbamate (EC), a known genotoxic carcinogen, was studied in 25 brands of pot still cachacas from 19 distilleries in Paraiba State, Brazil. A concentration range of 55–700 μg/l was found with most brands (∼70%) exceeding the international EC limit for spirits (150 μg/l). Brand characteristics (colour, distillation [single or double], and bottle colouration) showed no consistent connection with EC levels. However, when EC levels of yellowish (cask matured) and colourless single-distiled cachacas from the same distillery were compared, the yellowish type was much more heavily contaminated. Eleven distilleries were visited and information regarding the distillation scale, kettle heating system, kettle’s shape, and cooling system of the column was collected. A close connection between EC levels and cooling system was found, with the non-cooled and cooled columns dominating the brands with high (200–700 μg/l range) and low (55–100 μg/l range) contamination levels, respectively.
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Ethyl Carbamate analysis in german fruit spirits and brazilian sugarcane spirits cachaca improved sample cleanup with automated parallel evaporation
Deutsche Lebensmittel-rundschau, 2009Co-Authors: Dirk W. Lachenmeier, Ian C.c. Nóbrega, Thomas Kuballa, Maria Cristina Pereira Lima, Florence Kerrcorrea, Fotis Kanteres, Jurgen RehmAbstract:Summary The analysis of alcoholic beverages for the important carcinogenic con- taminant Ethyl Carbamate is very time-consuming and expensive. Due to possible matrix interferences, sample cleanup using diatomaceous earth (Extrelut) columns is required prior to gas chromatographic and mass spectrometric measurement. A limiting step in this process is the rotary evaporation of the eluate containing the analyte in organic sol- vents, which is currently conducted manually and requires approxima- tely 20-30 min per sample. This paper introduces the use of a parallel evaporation device for Ethyl Carbamate analysis, which allows for the simultaneous evaporation of 12 samples to a specified residual volume without manual intervention. A more efficient and less expensive analy- sis is therefore possible. The method validation showed no differences between the fully-automated parallel evaporation and the manual opera- tion. The applicability was proven by analyzing authentic spirit samples from Germany, Canada and Brazil. It is interesting to note that Brazilian cachacas had a relatively high incidence for Ethyl Carbamate contamina- tion (55 % of all samples were above 0.15 mg/l), which may be of public health relevance and requires further evaluation.
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Ethyl Carbamate in alcoholic beverages from mexico tequila mezcal bacanora sotol and guatemala cuxa market survey and risk assessment
International Journal of Environmental Research and Public Health, 2009Co-Authors: Dirk W. Lachenmeier, Thomas Kuballa, Fotis Kanteres, Mercedes Lopez, Jurgen RehmAbstract:Ethyl Carbamate (EC) is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. No data on its occurrence in alcoholic beverages from Mexico or Central America is available. Samples of agave spirits including tequila, mezcal, bacanora and sotol (n=110), and of the sugarcane spirit cuxa (n=16) were purchased in Mexico and Guatemala, respectively, and analyzed for EC. The incidence of EC contamination was higher in Mexico than in Guatemala, however, concentrations were below international guideline levels (<0.15 mg/L). Risk assessment found the Margin of Exposure (MOE) in line with that of European spirits. It is therefore unlikely that EC plays a role in high rates of liver cirrhosis reported in Mexico.
Thomas Kuballa - One of the best experts on this subject based on the ideXlab platform.
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Ethyl Carbamate analysis in german fruit spirits and brazilian sugarcane spirits cachaca improved sample cleanup with automated parallel evaporation
Deutsche Lebensmittel-rundschau, 2009Co-Authors: Dirk W. Lachenmeier, Ian C.c. Nóbrega, Thomas Kuballa, Maria Cristina Pereira Lima, Florence Kerrcorrea, Fotis Kanteres, Jurgen RehmAbstract:Summary The analysis of alcoholic beverages for the important carcinogenic con- taminant Ethyl Carbamate is very time-consuming and expensive. Due to possible matrix interferences, sample cleanup using diatomaceous earth (Extrelut) columns is required prior to gas chromatographic and mass spectrometric measurement. A limiting step in this process is the rotary evaporation of the eluate containing the analyte in organic sol- vents, which is currently conducted manually and requires approxima- tely 20-30 min per sample. This paper introduces the use of a parallel evaporation device for Ethyl Carbamate analysis, which allows for the simultaneous evaporation of 12 samples to a specified residual volume without manual intervention. A more efficient and less expensive analy- sis is therefore possible. The method validation showed no differences between the fully-automated parallel evaporation and the manual opera- tion. The applicability was proven by analyzing authentic spirit samples from Germany, Canada and Brazil. It is interesting to note that Brazilian cachacas had a relatively high incidence for Ethyl Carbamate contamina- tion (55 % of all samples were above 0.15 mg/l), which may be of public health relevance and requires further evaluation.
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Ethyl Carbamate in alcoholic beverages from mexico tequila mezcal bacanora sotol and guatemala cuxa market survey and risk assessment
International Journal of Environmental Research and Public Health, 2009Co-Authors: Dirk W. Lachenmeier, Thomas Kuballa, Fotis Kanteres, Mercedes Lopez, Jurgen RehmAbstract:Ethyl Carbamate (EC) is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. No data on its occurrence in alcoholic beverages from Mexico or Central America is available. Samples of agave spirits including tequila, mezcal, bacanora and sotol (n=110), and of the sugarcane spirit cuxa (n=16) were purchased in Mexico and Guatemala, respectively, and analyzed for EC. The incidence of EC contamination was higher in Mexico than in Guatemala, however, concentrations were below international guideline levels (<0.15 mg/L). Risk assessment found the Margin of Exposure (MOE) in line with that of European spirits. It is therefore unlikely that EC plays a role in high rates of liver cirrhosis reported in Mexico.
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automated determination of Ethyl Carbamate in stone fruit spirits using headspace solid phase microextraction and gas chromatography tandem mass spectrometry
Journal of Chromatography A, 2006Co-Authors: Dirk W. Lachenmeier, Uta Nerlich, Thomas KuballaAbstract:A fully automated procedure using headspace solid-phase microextraction (HS-SPME) followed by gas chromatographic/tandem mass spectrometric (GC/MS/MS) detection was developed for the determination of the toxic contaminant Ethyl Carbamate (EC) in stone-fruit spirits. After addition of deuterated internal standard, the optimised HS-SPME extraction with carbowax/divinylbenzene fibres (30 min at 70 degrees C) was done applying salting out with sodium chloride in the presence of pH 7 buffer solution. For quantitative analysis the characteristic fragmentations of m/z 74>44 and m/z 62>44 for Ethyl Carbamate as well as m/z 64>44 for Ethyl Carbamate-d5 were monitored in the multiple reaction monitoring (MRM) mode using a triple quadrupole instrument. In the validation studies, Ethyl Carbamate exhibited good linearity with a regression coefficient of 0.998. The limits of detection and quantitation were 0.03 and 0.11 mg/l. The precision never exceeded 4.3% (intraday) and 8.2% (interday) at any of the concentrations examined. A good agreement of analysis results in comparison to conventional sample clean-up over diatomaceous earth columns was found (R = 0.956, Bias = 0.08 mg/l). The new HS-SPME/GC/MS/MS procedure is suitable for the fast, reliable and inexpensive determination of Ethyl Carbamate in alcoholic beverages in an automated, and therefore, convenient procedure.
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retrospective trends and current status of Ethyl Carbamate in german stone fruit spirits
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2005Co-Authors: Dirk W. Lachenmeier, Beatus Schehl, Thomas Kuballa, Willi Frank, Thomas SennAbstract:Ethyl Carbamate (urethane, C2H5OCONH2) is a known genotoxic carcinogen of widespread occurrence in fermented food and beverages with highest concentrations found in stone-fruit spirits. Between 1986 and 2004, 631 cherry, plum or mirabelle (yellow plum) spirits were analysed for Ethyl Carbamate using gas chromatography in combination with mass spectrometry after extrelut extraction. The Ethyl Carbamate concentration of the samples ranged between 0.01 mg l−1 and 18 mg l−1 (mean 1.4 mg l−1). After exposure of the samples to UV light, significantly (p = 0.001) higher concentrations between 0.01 mg l−1 and 26 mg l−1 (mean 2.3 mg l−1) were found. The Ethyl Carbamate concentration increased on average by 1.3 mg l−1. A linear correlation between the year of sampling and Ethyl Carbamate concentration showed a statistically significant but very slight decrease (R = −0.10, p = 0.024). However, if only samples which officially were non-compliant were considered exceeding the upper limit of 0.4 mg l−1 more than twice,...
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application of tandem mass spectrometry combined with gas chromatography to the routine analysis of Ethyl Carbamate in stone fruit spirits
Rapid Communications in Mass Spectrometry, 2005Co-Authors: Dirk W. Lachenmeier, Willi Frank, Thomas KuballaAbstract:Gas chromatography (GC) coupled to mass spectrometry (MS) operated in selected ion monitoring (SIM) mode is currently the method of choice for the determination of the toxic contaminant Ethyl Carbamate in alcoholic beverages. However, even after extensive sample cleanup over diatomaceous earth columns, the identity of Ethyl Carbamate often cannot be ascertained with confidence, due to inconsistent ratios of the SIM ions m/z 62, 74 and 44 because the qualifier ions are highly susceptible to interferences. Therefore, a new method combining GC and tandem MS using a triple-quadrupole instrument is introduced to determine Ethyl Carbamate in stone-fruit spirits. For quantitative analysis the characteristic transitions of m/z 74 --> 44 and m/z 62 --> 44 for Ethyl Carbamate as well as m/z 64 --> 44 for the deuterated internal standard Ethyl Carbamate-d5 were monitored in the multiple reaction monitoring (MRM) mode. In the validation studies, Ethyl Carbamate exhibited good linearity with a regression coefficient of 1.000. The limits of detection and quantitation were 0.01 and 0.04 mg/L. The recovery of the method was 100.4 +/- 9.4%. The precision never exceeded 7.8% (intraday) and 10.1% (interday) and the trueness never exceeded 11.3% (intraday) and 12.2% (interday) at any of the concentrations examined, indicating good assay accuracy. A good agreement of analytical results between a previously developed GC/MS SIM method and the GC/MS/MS MRM procedure was found (R=0.987). Regarding the validation data, the procedure is sensitive, selective and reproducible. The applicability of the developed method was demonstrated by the investigation of 70 stone-fruit spirits from commercial trade. The Ethyl Carbamate concentration of the samples ranged between 0.07 and 7.70 mg/L (mean 1.21 mg/L). The main advantage of the developed GC/MS/MS method is the reliability of the results without the need for time-consuming confirmatory analyses.
Jian Chen - One of the best experts on this subject based on the ideXlab platform.
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identification of an urethanase from lysinibacillus fusiformis for degrading Ethyl Carbamate in fermented foods
Food bioscience, 2020Co-Authors: Yunyao Jia, Jingwen Zhou, Jian Chen, Fang FangAbstract:Abstract Ethyl Carbamate (EC) formed in the process of alcohol beverage production and food fermentation has been shown to possibly be carcinogenic and genotoxic to humans. EC can be degraded by urethanase and yield the nontoxic substances ammonia, ethanol, and carbon dioxide. The application of urethanase in beverage or fermented-food production is a practical way of reducing cancer risk due to EC and of ensuring food safety. The gene encoding urethanase from Lysinibacillus fusiformis SCO2 was decoded. This is the second reported urethanase with known sequence. Urethanase was successfully overexpressed in Escherichia coli, and expression of this enzyme was enhanced to 14.7 U/mL by optimizing the medium formula, temperature, and isopropyl β-D-thiogalactoside (IPTG) concentration for induced expression. L. fusiformis SCO2 urethanase showed a promising capability in degrading EC in soy sauce and Huangjiu (Chinese rice wine) with reduction rates of 29.5 and 14.7%, respectively. Identification of the coding gene of urethanase and its heterologous expression establishes the fundamentals for its industrial application for decreasing EC in fermented foods and alcohol beverages.
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Evaluation of Ethyl Carbamate formation in Luzhou-flavor spirit during distillation and storage processes
Food Bioscience, 2018Co-Authors: Fang Fang, Qiu Yuying, Jian ChenAbstract:Abstract Ethyl Carbamate (EC) is a toxic contaminant that poses hazard to humans due to its potential carcinogenicity. This compound has been widely detected in fermented foods and alcoholic beverages such as Chinese spirits. Clarifying the mechanism of EC formation is difficult but necessary for reducing EC levels in Chinese spirits because of their complex fermentation procedures. The formation of Ethyl Carbamate during distillation and spirit aging were evaluated in this study. All grains used as materials for producing Luzhou-flavor spirit contained Ethyl Carbamate precursors, urea and citrulline. The highest levels of urea (93 μg/kg) and citrulline (83 μg/kg) were detected in wheat and sorghum, respectively. EC and its precursors were introduced into the raw spirit of Luzhou-flavor spirit during distillation. EC, which was present at 92 μg/l concentration in raw spirit, came from the distillation process. EC content in the raw spirit increased to 66% during the first year of storage because of spontaneous formation of EC from its precursors mainly urea in the raw spirit.
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Metabolism of Ethyl Carbamate precursors in soy sauce by Zygosaccharomyces rouxii ZQ02Metabolism of Ethyl Carbamate precursors in soy sauce by Zygosaccharomyces rouxii ZQ02
Wei sheng wu xue bao = Acta microbiologica Sinica, 2016Co-Authors: Zhang Jiran, Fang Fang, Jian ChenAbstract:Objective To study nitrogen metabolism of Zygosaccharomyces rouxii and its relationship with the formation of soy sauce Ethyl Carbamate precursors. Methods Z. rouxii ZQ02 was cultivated with single source of nitrogen, preferred nitrogen sources or under salt stress, to investigate its ability of using arginine, citrulline and urea. Results Alanine, glycine and asparaginate were confirmed to be the preferred nitrogen sources of Z. rouxii ZQ02. Addition of preferred nitrogen sources did not inhibit the use of urea and citrulline, on the contrary, the consumption of urea and citrulline by Z. rouxii ZQ02 was stimulated with the addition of alanine and glycine. Z. rouxii ZQ02 did not accumulate any citrulline and urea from degradation of arginine. Urea and citrulline were used by Z. rouxii ZQ02 in the medium with single source of nitrogen. However, use of citrulline and urea by Z. rouxii ZQ02 was strongly inhibited under saline stress, resulting in the incomplete use of Ethyl Carbamate precursors. Conclusion Use of citrulline and urea by Z. rouxii ZQ02 was strongly inhibited under high salt stress, resulting in the accumulation of Ethyl Carbamate precursors produced by other microorganisms during soy sauce fermentation.
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the arginine deiminase pathway of koji bacteria is involved in Ethyl Carbamate precursor production in soy sauce
Fems Microbiology Letters, 2014Co-Authors: Jiran Zhang, Fang Fang, Jian Chen, Guocheng DuAbstract:Ethyl Carbamate (EC) is a group 2A carcinogen generated from a few precursors in many fermented foods and alcoholic beverages. Citrulline, urea, carbamoyl phosphate, and ethanol are common precursors detected in fermented foods. In this study, citrulline was proved to be the main EC precursor in soy sauce, which was found to be accumulated in moromi mash period and correlated with the utilization of arginine by koji bacteria. Six koji isolates belonging to three genera were identified to be able to accumulate citrulline via the arginine deiminase (ADI) pathway. Among these strains, only Pediococcus acidilactici retained high activities in synthesis and accumulation of citrulline in the presence of high concentration of sodium chloride. These results suggested that P . acidilactici is responsible for the accumulation of citrulline, one of the EC precursors, in the process of soy sauce fermentation.
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contribution of citrulline to the formation of Ethyl Carbamate during chinese rice wine production
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2014Co-Authors: Peihong Wang, Jian Chen, Junyong Sun, Guangfa XieAbstract:Ethyl Carbamate is a well-known carcinogen and widely occurs in Chinese rice wine. To provide more clues to minimise Ethyl Carbamate accumulation, the levels of possible precursors of Ethyl Carbamate in Chinese rice wine were investigated by HPLC. Studies of the possible precursors of Ethyl Carbamate in Chinese raw rice wine with various additives and treatments indicated that significant amounts of urea can account for Ethyl Carbamate formation. It was also recognised that citrulline is another important precursor that significantly affects Ethyl Carbamate production during the boiling procedure used in the Chinese rice wine manufacturing process. Besides urea and citrulline, arginine was also found to be an indirect Ethyl Carbamate precursor due to its ability to form urea and citrulline by microorganism metabolism.
Xiaodong Pan - One of the best experts on this subject based on the ideXlab platform.
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formation of Ethyl Carbamate and changes during fermentation and storage of yellow rice wine
Food Chemistry, 2014Co-Authors: Chenggang Cai, Xianghong Shen, Liyuan Wang, Jing Zhang, Ying Tan, Wei Jiang, Xiaodong PanAbstract:Abstract Ethyl Carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p
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formation of Ethyl Carbamate and changes during fermentation and storage of yellow rice wine
Food Chemistry, 2014Co-Authors: Chenggang Cai, Xianghong Shen, Liyuan Wang, Jing Zhang, Ying Tan, Wei Jiang, Xiaodong PanAbstract:Ethyl Carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p < 0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation.
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validation in house and collaboratory of the quantification method for Ethyl Carbamate in alcoholic beverages and soy sauce by gc ms
Food Chemistry, 2013Co-Authors: Zhu Huang, Xiaodong Pan, Qing Chen, Jianlong Han, Xianghong ShenAbstract:Abstract A method for Ethyl Carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC–MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of Ethyl acetate/diEthyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were
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a survey of Ethyl Carbamate in fermented foods and beverages from zhejiang china
Food Control, 2012Co-Authors: Xiaodong Pan, Xianghong Shen, Liyuan Wang, Dajin YangAbstract:Abstract A survey of Ethyl Carbamate (EC) in fermented foods and beverages was conducted in Zhejiang province, China. The samples comprised 184 alcoholic beverages (rice wine, white spirit, wine, beer, and rice cooking wine), 33 flavorings (soy sauces and vinegars) and 20 fermented sufus. Rice wine contained up to 515 μg/kg with an average of 160 μg/kg, and rice cooking wine up to 206 μg/kg with an average of 87 μg/kg. White spirits, wine and beer contained EC at an average level of 72 μg/kg, 16 μg/kg and 2 μg/kg, respectively. EC was also detected in soy sauces and vinegars at an average level of 47 μg/kg and 27 μg/kg. In fermented sufus, EC was found at an average level of 63 μg/kg in normal sufu and 182 μg/kg in red sufu.
Xianghong Shen - One of the best experts on this subject based on the ideXlab platform.
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formation of Ethyl Carbamate and changes during fermentation and storage of yellow rice wine
Food Chemistry, 2014Co-Authors: Chenggang Cai, Xianghong Shen, Liyuan Wang, Jing Zhang, Ying Tan, Wei Jiang, Xiaodong PanAbstract:Abstract Ethyl Carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p
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formation of Ethyl Carbamate and changes during fermentation and storage of yellow rice wine
Food Chemistry, 2014Co-Authors: Chenggang Cai, Xianghong Shen, Liyuan Wang, Jing Zhang, Ying Tan, Wei Jiang, Xiaodong PanAbstract:Ethyl Carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p < 0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation.
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validation in house and collaboratory of the quantification method for Ethyl Carbamate in alcoholic beverages and soy sauce by gc ms
Food Chemistry, 2013Co-Authors: Zhu Huang, Xiaodong Pan, Qing Chen, Jianlong Han, Xianghong ShenAbstract:Abstract A method for Ethyl Carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC–MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of Ethyl acetate/diEthyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were
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a survey of Ethyl Carbamate in fermented foods and beverages from zhejiang china
Food Control, 2012Co-Authors: Xiaodong Pan, Xianghong Shen, Liyuan Wang, Dajin YangAbstract:Abstract A survey of Ethyl Carbamate (EC) in fermented foods and beverages was conducted in Zhejiang province, China. The samples comprised 184 alcoholic beverages (rice wine, white spirit, wine, beer, and rice cooking wine), 33 flavorings (soy sauces and vinegars) and 20 fermented sufus. Rice wine contained up to 515 μg/kg with an average of 160 μg/kg, and rice cooking wine up to 206 μg/kg with an average of 87 μg/kg. White spirits, wine and beer contained EC at an average level of 72 μg/kg, 16 μg/kg and 2 μg/kg, respectively. EC was also detected in soy sauces and vinegars at an average level of 47 μg/kg and 27 μg/kg. In fermented sufus, EC was found at an average level of 63 μg/kg in normal sufu and 182 μg/kg in red sufu.