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KMID : 0380620070390010094
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.94 ~ p.98
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Effects of NaCl on the Ethanolysis of N-Carbamyl Compounds to Form Ethyl Carbamate
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Koh Eun-Mi
Kwon Hoon-Jeong
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Abstract
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Ethyl carbamate, which is also known as a possible human carcinogen, is formed by ethanolysis of N-carbamyl compounds such as carbamyl phosphate, urea, or citrulline. NaCl that is highly present in fermented foods was suspected to have an influence on ethyl carbamate formation. This study was designed to determine the effect of NaCl on the chemical reactions upon incubation of ethanol with the N-carbamyl compound in a 25% NaCl solution or in the absence of NaCl, and to find a possible association with the formation of ethyl carbamate. While the amount of ethyl carbamate formed in a urea solution with the addition of NaCl was increased up to 26%, the amount formed with citrulline or carbamyl phosphate in the presence of NaCl was decreased up to 30% and 40%, respectively. This indicates that NaCl should be considered as a potential factor influencing the rate of ethyl carbamate formation from its precursors.
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KEYWORD
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ethyl carbamate, NaCl, citrulline, urea, carbamyl phosphate, ethanol
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