Determination of Fermentation Specific Carcinogen, Ethyl Carbamate, in Kimchi

김치에서 발효 식품의 고유 발암원 Ethyl Carbamate 검출

  • Koh, Eun-Mi (Department of Food and Nutrition, Seoul National University) ;
  • Kwon, Hoon-Jeong (Department of Food and Nutrition, Seoul National University)
  • 고은미 (서울대학교 식품영양학과) ;
  • 권훈정 (서울대학교 식품영양학과)
  • Published : 1996.06.30

Abstract

Ethyl carbamate is an animal carcinogen and a suspected human carcinogen found in fermented foods and beverages. For the determination of ethyl carbamate in typical Korean diet, an analytical method was established for the food as complex as Kimchi. Kimchi samples collected from various locations in the country were homogenized and extracted four times with ethyl acelate. Following concentration and reconstitution with water, the extract was loaded onto $C_{18}$ column. Fraction containing ethyl carbamate was eluted with methanol, while most of the red pigment of the sample was retained on the column. The eluent was further purified with alumina, followed by Florisil column. The final eluent was analyzed by gas chromatography mass spectrometry in the selected ion monitoring mode. None of the twenty Kimchi samples showed ethyl carbamate level higher than 4.6 ppb without correction for the recovery. The concentration of ethyl carbamate in Kimchi increased as pH decreased, suggesting fermentation dependent formation of ethyl carbamate.

Keywords

kimchi;ethyl carbamate;fermented food;carcinogen