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한국 전통 발효식품 중의 Ethyl Carbamate 정량
Fermentation Specific Carcinogen Ethyl Carbamate in Korean Traditional Foods

정현정    (서울대학교 생활과학대학 식품영양학과   ); 권훈정    (서울대학교 생활과학대학 식품영양학과  );
  • 초록

    Diet is generally accepted as one of the important factors in human cancer development. Ethyl carbamate has been associated with cancer for several decades and mainly found in the fermented beverages and foodstuff. The relationship between ethyl carbamate and the human health cannot be ignored especially in the areas where fermented foods consists of regular food consumption. To investigate the ethyl carbamate exposure level in Korean population, commercial fermented food samples were collected form local markets I Seoul area and home-made varieties were collected throughout the country. Following partial purification the concentration of ethyl carbamete was determined by GC/ MS. The concentration of ethyl carbamate ranged to 70 ppb in soysauce, to 10 ppb in soybean paste, and to 5 ppb in vinegars. Korean traditional alcoholic beverages showed small amount of ethyl carbamate. The estimated daily exposure of Korean population was 0~1900ng/day. It would be prudent to put efforts to minimize the formation of ethyl carbamate since the risk from the higher range exposure cannot be ignored.


  • 주제어

    Ethyl carbamate .   Cancer .   Fermented food.  

  • 참고문헌 (14)

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 저자의 다른 논문

  • Kwon, Hoon-Jeong (26)

    1. 1996 "김치에서 발효 식품의 고유 발암원 Ethyl Carbamate 검출" 한국식품과학회지 = Korean journal of food science and technology 28 (3): 421~427    
    2. 1997 "재래식 간장의 제조조건이 ethyl carbamate 생성에 미치는 영향" 한국조리과학회지 = Korean Journal of Food and Cookery Science 13 (2): 92~98    
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    9. 2006 "알로에 베라 추출물에 의한 사람 간암 세포주 HepG2의 Apoptosis 유도" Journal of toxicology and public health : an official journal of the Korean Society of Toxicology 22 (4): 329~332    
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