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目的了解2013年昆明市售散装酒中氨基甲酸乙酯的残留量,为加强卫生监督提供科学依据。方法自昆明市从北向南3个城区的散装酒市场采集了52个散装酒样(包括白酒、果酒及药酒)。样品经固相柱萃取净化后,5%乙酸乙酯/乙醚洗脱浓缩,以D5-EC为内标物,在SIM模式下,用GC/MS法对酒中氨基甲酸乙酯进行定量分析。结果氨基甲酸乙酯含量范围为10μg/kg~573μg/kg。在3个城区中,北市区所销售的散装酒中氨基甲酸乙酯残留量是最高的,其中白酒含量为573μg/kg,散装果酒和药酒的分别为149μg/kg和60.4μg/kg。白酒的检出率和平均残留量都是3个种类酒中最高的,分别为84.2%和183μg/kg。结论散装酒市场手工作坊酿酒工艺不同会直接导致氨基甲酸乙酯残留量的不同,白酒的氨基甲酸乙酯残留量明显高于果酒和药酒。作为白酒消费的大国,制定酒类中氨基甲酸乙酯的限量标准非常必要。
Objective To understand the residual amount of ethyl carbamate in bulk liquor sold in Kunming in 2013 and provide a scientific basis for strengthening health supervision. Methods A total of 52 bulk wine samples (including white wine, fruit wine and medicinal liquor) were collected from the bulk liquor market in three districts from north to south in Kunming. The sample was purified by solid-phase column extraction and eluted with 5% ethyl acetate / diethyl ether. D5-EC was used as the internal standard to quantitatively analyze the ethyl carbamate in the wine by GC / MS. The results of urethane content range of 10μg / kg ~ 573μg / kg. Among the three urban areas, the residual urethane in bulk liquor sold in the northern part of the city was the highest, with white wine content of 573 μg / kg and bulk wine and wine samples of 149 μg / kg and 60.4 μg / kg, respectively. The detection rate and average residue of liquor were the highest among the three types of wine, 84.2% and 183μg / kg, respectively. Conclusion The differences of the residual amount of ethyl carbamate caused by different brewing processes in the bulk liquor market are directly related to the variation of the residual amount of ethyl carbamate in liquor. As a big country for the consumption of liquor, it is necessary to set the limit of ethyl carbamate in alcohol.