酱香型白酒中氨基甲酸乙酯的快速检测及风险评估

Rapid Detection and Risk Assessment of Ethyl Carbamate in Jiang-Flavour Chinese Spirits

建立了一种液-液萃取-气相色谱串联质谱联用(GC-MS)快速测定酱香型白酒中氨基甲酸乙酯(EC)的方法,并对酱香成品酒中的EC进行风险评估。结果表明,在10~400 ng/mL范围内,该方法线性良好,EC的线性相关系数r^(2)=1.000,检出限为1.2μg/L;加标回收率为92.5%~100.23%,RSD<3.64%,方法准确性良好;不同酒样的EC含量测定结果的RSD<2.91%,方法精密度良好。326份酱香成品酒中EC的检出率为99.4%,平均含量为86.9μg/L,其中10.4%的EC含量超出了国际常用蒸馏酒标准(150μg/L)。采用暴露边界比(MOE)对酱香成品酒中EC进行风险评估,MOE值为35088,致癌风险相对较低。

A rapid method for the determination of ethyl carbamate(EC)in Jiang-flavor Chinese spirits was established by liquid-liquid extraction-gas coupled with chromatography-mass spectrometry(GC-MS)and the risk of EC in Jiang-flavor Chinese spirits was evaluated.The results showed that there was a good linearity within the concentration range of 10-400μg/L.The linear correlation coefficient(r^(2))of EC was 1.000,the detection limit was 1.2μg/L,the recovery rate was 92.5%-100.23%,RSD<3.64%,and the method showed good accuracy.The RSD of EC content of different wine samples was less than 2.91%,and the method showed good precision.The detection rate of EC in 326 samples of Jiang-flavor Chinese spirits was 99.4%,the average content was 86.9μg/L,and the content of EC in 10.4%of the samples exceeded the international distilled spirits limit(150μg/L).The risk of EC was assessed from the margin of exposure(MOE),and related MOE was 35088,which suggested the risk of cancer caused by EC intake from Jiang-flavor Chinese spirits was relatively low.