• 동아시아식생활학회지
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• 제7권1호
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• pp.41-46
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• 1997

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.

• 한국식품과학회지
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• 제28권3호
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• pp.421-427
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• 1996

한국의 발초식품 중 가장 많이 섭취하고 있는 김치 중에서 배추김치를 각 지방에서 15개, 시중에서 판매 되고 있는 5개를 수집하여 김치의 특성을 고려하여 ethyl carbamate의 부분 정제를 시도하였다. 단계별 효율을 검색하면서 에틸아세테이트로 추출하여 불용성 고분자 물질과 수용성 물질을 제거하고, $C_{18}$ 수지로 소수성 색소를 제거한 후 알루미나, Florisil을 순차적으로 통과시켜서 수분과 비극성 물질을 제거하는 부분 정제법을 정립하였다. 가스 크로마토그래프 상에 분리된 표준 ethyl carbamate 피크와 같은 시간에 검출된 김치 추출액의 피크의 질량 분석 스펙트럼을 비교한 결과, 분자 이온 m/z 89와 m/z 74.62 토막 이온이 공통적으로 나타났다. 선택 이온 모드로 감도와 선택성이 가장 좋은 Mxlafferty 토막 이온 m/z 62에서 정량한 결과 ethyl carbamate의 범위는 검출 한계 농도 이하부터 4.6 ppb까지 분포하였으며, 김치의 숙성이 진행될수록 ethyl carbamate 농도는 증가하는 경향을 보였다. 이 양은 다른 식이는 고려하지 dskg고 김치에서만 하루에 섭취하는 ethyl carbamate 양으로 추정하였을 때, 사람에게 실질적으로 안전하다고 보고된 양 정도의 수준에 미치는 것으로 나타났다.

• 한국식품과학회지
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• 제39권1호
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• pp.94-98
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• 2007

발효식품에 다량 함유되어 있는 NaCl이 ethyl carbamate 전구체인 N-carbamyl 화합물과 에탄올과의 화학반응에 영향을 주는 것으로 확인되었다. N-carbamyl 화합물과 에탄올의 화학반응 속도를 비교한 결과, carbamyl phosphate, urea, 시트룰린 순서로 ethyl carbamate의 생성 속도가 감소되었다. 또한 NaCl은 ethyl carbamate의 주요한 전구체로 추정되는 carbamyl phosphate 또는 시트룰린과 에탄올의 화학반응을 억제한 반면에, urea와 에탄올과의 반응은 오히려 촉진하였다. 앞으로 발효식품에서 ethyl carbamate 및 그 전구체의 생화학적 생성 기전뿐만 아니라 전구체간의 화학반응에 대한 NaCl의 역할에 대한 연구가 지속되어야 할 것으로 사료된다.

• 한국균학회지
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• 제13권4호
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• pp.243-247
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• 1985

Experiments were conducted to study effects of steroidal carbamate derivatives upon mycelial growth and aflatoxin production by Aspergillus flavus ATCC 15517. The basal medium was supplemented with various concentrations of these compounds and inoculated with spores. The developing cultures were incubated for 11 days at $28^{\circ}C$ without agitation. Aflatoxins were extracted with chloroform, separated by thin layer chromatography, and quantitated by ultraviolet spectrophotometry. At a concentration of 50 mg per 30 ml of medium., stigmasteryl-N-(2-chloroethyl) carbamate, cholesteryl- N - (2-chloroethyl) carbamate, $5{\alpha}-cholestan-3-one-oximino-N-(2-chloroethyl)$ carbamate and ${\beta}-sitosteryl-N-(2-chloroethyl)$ carbamate were the most effective in reducing aflatoxin production by Aspergillus flavus. However, cholest-4-ene-3-one-oximino-N-(2-chloroethyl) carbamate, at a concentration of 100 mg per 30 ml, significantly decreased aflatoxin production. There was no significant inhibition of mycelial growth by the addition of the various concentrations of these compounds.

• 한국식품조리과학회지
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• 제13권2호
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• pp.92-98
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• 1997

본 연구에서는 식품내의 ethyl carbamate 전구체와 그 형성에 영향을 주는 인자들을 규명하고자 하였다. 일반적으로 제조조건 보다는 원료 메주가 간장의 ethyl carbamate 형성에 기여도가 크나, 같은 메주로 제조한 간장의 경우, 저장 기간에 따라 생성이 증가하며 빛에 의해 그 농도가 감소하는 것이 관찰되었다. 따라서, 가정에서 간장을 담을 경우 전통적인 방법 인 빛을 쪼여 주며 보관하는 주의가 필요하다고 사료된다. 원료 메주에 따른 차이는 원료 콩의 화학적 조성도 관여를 하겠으나, 발효에 관여하는 미생물의'종류와 그에 따른 대사과정, 대사량의 차이에 의한 영향도 무시할 수 없으리라 사료된다. 따라서 이러한 기전들을 밝혀내기 위하여 앞으로 연구가 계속 진행되어야 할 것으로 사료된다.

• Journal of Microbiology and Biotechnology
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• 제16권3호
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• pp.480-483
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• 2006

Ethyl carbamate, a by-product produced naturally during fermentation and contained in fermented foods and beverages, is a carcinogen. Thus, due to the high consumption of alcoholic beverages in Korea, the ethyl carbamate concentrations in popular alcoholic beverages were determined, and the daily intake of ethyl carbamate through alcoholic beverages was estimated. The major Korean alcoholic beverages, Soju, beer, and Takju, with the highest market share were sampled and their ethyl carbamate concentrations determined by GC/MS/SIM. The ranges of ethyl carbamate contained in Soju, beer, and Takju was 0.83-10.07, 0.45-0.77, and 0.40-0.93 ppb, respectively. These results and data on the average daily intake of alcoholic beverages were then used to calculate the average and maximum estimated daily intakes (EDI) of ethyl carbamate through alcoholic beverages. As a result, a relatively high EDI of ethyl carbamate through alcoholic beverages was found for Korean males over 30 years old, indicating the need to reduce the ethyl carbamate content in alcoholic beverages.

• Food Science and Biotechnology
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• 제16권6호
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• pp.975-980
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• 2007

Determination of ethyl carbamate content in imported alcoholic beverages in Korea and an exposure assessment were conducted. In gas chromatography/mass spectrometry/selected ion monitoring (GC/MS/SIM) analysis, 2.5-39, 8-263, 6.3-112, 11.3-23.5, 53-94, 8.5-38.5, 7-9.5, 21.3-31.5, 5-832.5, and $10.5-364.8\;{\mu}g/L$ of ethyl carbamate were detected in imported beers, sakes, whiskies, vodkas, Chinese liquors, cognacs, tequilas, rums, liqueurs, and wines, respectively. The exposure assessment indicated that the exposure of Korean adults to ethyl carbamate were lower than 20 ng/kg BW per day, (the virtual safe dose) indicating that the amount of ethyl carbamate exposed through fermented food and alcoholic beverages including imported products are currently in the 'no significant risk level'. However, the present low exposure to ethyl carbamate through the imported alcoholic products was not due to the low contents of ethyl carbamate in imported products, but low consumption of the imported products. Therefore, given increasing importation of alcoholic beverages in Korea, reductions of ethyl carbamate content in imported alcoholic beverages, especially non-distilled products, should be required by regulating limits on the ethyl carbamate content in the imported alcoholic beverages.

• Bulletin of the Korean Chemical Society
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• 제22권12호
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• pp.1410-1412
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• 2001

• 대한임상독성학회지
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• 제5권1호
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• pp.74-78
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• 2007

The carbamates are a group of insecticides derived from carbamic acid, with a broad spectrum of uses as agricultural and household garden insecticides. Carbamate insecticides are reversible cholinesterase inhibitors. Their inhibitory action is mediated by reversible carbamylation of acetylcholine, as with the organophosphate insecticides. Carbamates are absorbed by the body through multiple routes, including inhalation, ingestion, and dermal absorption. Although poisoning can result from occupational exposure or accidental ingestion, in most cases there is suicidal intent. This is particularly true in developing countries, where the highest incidence of morbidity and mortality from this cause occurs. Cardiac complications often accompany poisoning by carbamate compounds, which may be serious and often fatal. The extent, frequency, and pathogenesis of cardiac toxicity from carbamate compounds has not been clearly defined. Possible mechanismsinclude sympathetic and parasymphatetic overactivity, hypoxemia, acidosis, electrolyte derangements, and a direct toxic effect of the compounds on the myocardium. Patients with carbamate poisoning should immediately be transferred to an intensive or coronary care unit where appropriate monitoring and resuscitative facilities are available. We here report a case of acute coronary syndrome resulting from acute carbamate ingestionthat resulted in a healthy discharge.

• 분석과학
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• 제15권1호
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• pp.26-30
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• 2002

한국 고유의 전통주 및 일반 알코올 음료에 대한 ethyl carbamate 의 함량을 알아보기 위하여 국내에서 시판되고 있는 술을 dichloromethane 용매로 추출한 후 GC/MS-SIM방법에 의해 분석하였다 분석결과 ethyl carbamate는 한국고유의 전통주에 $4.6-50.2{\mu}g/L$ 비 증류주에 $27.8-45.4{\mu}g/L$ 위스키에는 $24.8-55.1{\mu}g/L$ 함유되어 있음을 알 수 있었다. 회수율은 83.3-104.8 %의 값을 얻었고, 상대표준편차는 1.8-14.81% 검출한계는 $0.3{\mu}g/L$이었다.