Response Surface Methodology of Ethyl Carbamate Isolation and Formation Mechanisms in Model Systems for Maesil (Prunus mume) Wines
- Alternative Title
- 매실(자두) 와인의 모델 시스템에서 에틸 카바메이트 분리 및 형성 메커니즘의 반응 표면 방법론
- Abstract
- Ethyl carbamate (EC) has been recognized as a possible human carcinogen of Group 2A. It is produced through the fermentation and storage of alcoholic drinks and fermented foods. When ingested in large amounts, ethyl carbamate has been linked to various health problems, including gastroenteric hemorrhages, vomiting, and cancer, to mention a few. The carcinogenic potential of ethyl carbamate in food is a source of concern for human health. Ethyl carbamate has been used in industry, medicine, and veterinary treatment for a long time. Its use in human medicine was eventually prohibited due to toxicological concerns and ineffectiveness. The presence of ethyl carbamate in the alcoholic beverage and fermented food industries may pose a significant trouble due to its hazard to human safety.
There is no worldwide regulation for the maximum permissible level of ethyl carbamate in foodstuff at the moment. Ethyl carbamate intake is being regulated internationally. Over the last few years, thorough and systematic study has been conducted on the formation of ethyl carbamate in order to meet the allowed limitation levels in fermented beverages. According to previous research, Ethyl carbamate is predominantly formed by the reaction of ethanol with urea produced by enzymes present in food, citrulline and carbamyl phosphate from the urea cycle. In addition, cyanic glycosides contained in fruit seeds are decomposed into cyanide by enzymatic reaction and then oxidized to cyanate which reacted with ethanol, thereby producing ethyl carbamate.
This study was conducted to reduce EC contents in alcoholic beverages and fermented food during fermentation and storage. The comparison of EC extraction methods, EC formation and degradation were studied. The sample solutions were prepared in a model system of ethanol and water media. Gas chromatography with flame ionization detector was used to determine the EC content, and the results were optimized using response surface methodology.
The aqueous two-phase system (ATPS) had higher extraction efficiency than other extraction techniques. Gas chromatography seems to be a promising method for ethyl carbamate analysis in alcoholic beverages. Storage temperature, time, alcohol content, and pH all influenced the rate of EC formation and degradation, with temperature having the greatest impact, followed by alcohol concentration, storage duration, and pH. The designed study provides important information for regulating acceptable EC levels in alcoholic beverages and fermented foods.
- Issued Date
- 2022
- Awarded Date
- 2022. 8
- Type
- Dissertation
- Publisher
- 부경대학교
- Affiliation
- Pukyong National University, Graduate school
- Department
- 대학원 식품공학과
- Advisor
- Lee Yang-Bong
- Table Of Contents
- Chapter 1 1
General Introduction 1
1.1. Ethyl carbamate 1
1.2. Ethyl carbamate formation 3
1.2.2. Reaction between Citrulline and Ethanol 7
1.2.3. Cyanic acid and Ethanol Reaction 9
1.2.4. Ethanol Reaction with Carbamyl Phosphate 10
1.3. Toxicity of ethyl carbamate 13
1.3.1. Carcinogenesis due to Ethyl carbamate 14
1.3.2. The effect of ethanol on the metabolism of ethyl carbamate 15
1.4. Ethyl carbamate Legislation 16
1.5. Methods of ethyl carbamate analysis 18
1.6. Ethyl carbamate prevention and control 26
1.7. Maesil wine 32
Chapter 2 34
Evaluation of EC Extraction and Optimization Analysis Methods in Aqueous Two-Phase System in Model Systems for Maesil Wine 34
2.1. Introduction 34
2.2. Materials and Methods 37
2.2.1. Experimental reagents 37
2.2.2. Preparation of ethyl carbamate and butyl carbamate 37
2.2.3. Extraction of ethyl carbamate 37
2.2.4. Analysis conditions 38
2.2.5. Optimization experiments 39
2.2.6. Statistical analysis 39
2.3. Results and Discussions 41
2.3.1. Comparison of extraction methods for ethyl carbamate measurement in references 41
2.3.2. Experimental comparison of extraction methods for Ethyl carbamate measurement 42
2.3.3. Extraction optimization in ATPS 44
2.4. Conclusions 48
Chapter 3 49
Ethyl Carbamate Formation from Cyanate in a Model System of Ethanol-Water Media using Response Surface Methodology 49
3.1. Introduction 49
3.2. Materials and Methods 51
3.2.1. Experimental design 51
3.2.2. Preparation of model solutions 52
3.2.3. Cyanate analysis 52
3.2.4. Ethyl carbamate extraction 52
3.2.5. Ethyl carbamate analysis 53
3.2.6. Statistical and multivariate analyses 54
3.3. Results and discussion 54
3.3.1. Cyanate degradation 54
3.3.2. Ethyl carbamate formation 59
3.3.3. Relationship between cyanate degradation, ethyl carbamate formation and their variables 62
3.4. Conclusions 64
3.5. References 66
Acknowledgments 95
- Degree
- Doctor
- Files in This Item:
-
-
Download
Response Surface Methodology of Ethyl Carbamate Isolation and Formation Mechanisms in Model Systems .pdf
기타 데이터 / 1.73 MB / Adobe PDF
-
Items in Repository are protected by copyright, with all rights reserved, unless otherwise indicated.