Analysis of ethyl carbamate in sake and Shochu
2005
Mukai, N.(National Research Inst. of Brewing, Higashi-hiroshima, Hiroshima (Japan)) | Kiso, K.
The authors investigated the content of ethyl carbamate (EC), a suspected carcinogen, in 180 samples of alcoholic beverages including sake, synthetic-sake, and shochu. The commercial 157 sakes which we used for analysis was as follows: 125 normal products (without over three years of storage with a manufacturer), and 32 koshu (with over three years of storage with a manufacturer). The number of samples of synthetic-sake was 4. The commercial 19 shochu which we used for analysis were as follows : 6 sweet potato shochu, 5 wheat shochu, 4 rice shochu, one muscovado shochu, one soba shochu, one sesame shochu, and one awamori. The sake (normal products) contained 47 mug/kg of EC on the average, and 210 mug/kg of EC at the maximum. The sake (koshu) contained 183 mug/kg of EC on the average, and 1100 mug/kg of EC at the maximum. The content of EC in all of the synthetic-sakes was less than the limit of quantification (20 mug/kg). The content of EC in 15 of shochu was less than the limit of quantification, and the maxium level of EC in shochu was 37 mug/kg. A high regular correlation was present in koshu between ultraviolet absorption and EC content.
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