E3S Web Conf.
Volume 189, 20202020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|Number of page(s)||4|
|Section||Food Biochemistry and Food Processing|
|Published online||15 September 2020|
Detection of Urethane in Non-alcoholic Fermented Food
ChiFeng Indusrty Vocational Technology College, Inner Mongolia, 024005
Among fermented foods, urethane often appears, which is a “2A” grade carcinogen. There are many types of fermented foods in my country, and the detection methods are not uniform enough, and no specific urethane detection standards have been formed. This article summarizes the specific experiments and results analysis based on previous work experience. At the same time, this article discusses six aspects from thin layer analysis, gas chromatography, gas chromatography-mass spectrometry, two-dimensional live multidimensional gas chromatography with stable isotope labeling mass spectrometry, high performance liquid chromatography-fluorescence, and nuclear magnetic resonance detection. The detection method of urethane in non-alcoholic fermented foods is introduced.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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