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Determination of ethyl carbamate in maesil wine by alcohol content and ratio of maesil (Prunus mume) during ripening period

알코올 농도 및 담금비에 따른 숙성 기간별 매실주의 에틸카바메이트 함량조사

  • Kim, Nan-Young (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Eom, Mi-Na (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Do, Young-Sook (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Jung-Beom (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Kang, Suk-Ho (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Yoon, Mi-Hye (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment) ;
  • Lee, Jong-Bok (Health Research Planning Team, Gyeonggi-do Institute of Health and Environment)
  • 김난영 (경기도보건환경연구원 보건연구기획팀) ;
  • 엄미나 (경기도보건환경연구원 보건연구기획팀) ;
  • 도영숙 (경기도보건환경연구원 보건연구기획팀) ;
  • 김중범 (경기도보건환경연구원 보건연구기획팀) ;
  • 강석호 (경기도보건환경연구원 보건연구기획팀) ;
  • 윤미혜 (경기도보건환경연구원 보건연구기획팀) ;
  • 이정복 (경기도보건환경연구원 보건연구기획팀)
  • Received : 2013.03.18
  • Accepted : 2013.04.27
  • Published : 2013.06.30

Abstract

This study was designed to investigate the formation of ethyl carbamate (EC) during the ripening of Maesil with sugar and Soju (19.5~35% alcohol contents) using a homemade method. Maesil, sugar and Soju were purchased at ordinary market in June of 2012. The preparation of sample for analysis was conducted by method of Henry et al. The analysis of GC/MS was used SIM mode (m/z 89, 74, 62). Quantification was performed in terms of the 62 ion and was based on an internal standard procedure. Good linearity was obtained with a regression coefficient ($r^2$ = 0.993). Low detection limits (LOD) was achieved 4.31 ug/kg and recovery for alcohol was 74.8%. During 90 days, fermentation with sugar was not detected EC (under LOQ). 15 days ripened Maesil wine contained EC between non detected~32.7 ug/kg and 90 days ripened Maesil wine was 19.7~87.4 ug/kg. Higher proportion of Maesil and Soju increased EC contents. EC levels were increased 32.7 ug/kg to 87.4 ug/kg in the ratio of Maesil to 35% alcohol-Soju (1:1). In the ratio of Maesil to 35% alcohol-Soju (1:3) was increased non detected to 69.7 ug/kg. After 90 days, Maesil wine was filtered Maesil through a seive and ripened by 180 days to investigate the formation of EC compared with non filtered. Treatment of filtered, EC contents was much higher level compared with non filtered. Therefore, this result showed that alcohol contents contribute to increase EC formation more than Maesil.

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