Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea

• Published in: Toxicological research (Seoul) Vol. 31; no. 3; pp. 289 - 297
• Main Authors: Ryu, Dayeon, Choi, Bogyoung, Kim, Eunjoo, Park, Seri, Paeng, Hwijin, Kim, Cho-il, Lee, Jee-yeon, Yoon, Hae Jung, Koh, Eunmi
• Format: Journal Article
• Language: English
• Published: Singapore 한국독성학회 01-09-2015; Springer Singapore; The Korean Society Of Toxicology
• Subjects: Biomedicine; Original Article; Pharmacology/Toxicology; 예방의학; Fermented foods; Alcoholic beverage; Ethyl carbamate
• ISSN: 1976-8257; 2234-2753
• DOI: 10.5487/TR.2015.31.3.289

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk,
Soju
(liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in
Maesilju
(liquor made from
Maesil
and
Soju
). Whisky and
Bokbunjaju
(Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.