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KMID : 0903520070500010029
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 1 p.29 ~ p.35
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Monitoring and Risk Assessment of Ethyl Carbamate in Korean Major Foods
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Hong Kwon-Pyo
Roh I-Woo
Kang Yoon-Seok
Jung Dong-Chae
Park Sae-Rom
Yoon Ji-Ho
Bae Dong-Ho
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Abstract
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Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and some selected alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk of Korean people were estimated. In GC/MS/ SIM analysis average 1.41, 19.44, 3.00 and 170.88 μg/kg of ethyl carbamates were detected in Baechu kimchi, Japanese soy sauces, Soju and fruit brandy, respectively. The average and maximum daily exposures to ethyl carbamate through major Korean fermented foods and alcoholic beverage consumption were 9.42 and 35.75 ng/kg bw/day for Korean female aged 20-64 years, and 12.73 and 48.87 ng/kg bw/day for Korean male respectively, which were mainly contributed by Baechu kimchi, Japanese soy sauces, Soju and fruit brandy. The average and maximum excess cancer risks were 4.7 × 10?7 and 1.8 × 10?6 for Korean female, and 6.4 × 10?7 and 2.4 × 10?6 for Korean male. Therefore, the industries related to fermented foods and alcoholic beverages need to make an effort to reduce the amount of ethyl carbamate in their products.
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KEYWORD
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ethyl carbamate, monitoring, excess cancer risk
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