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氨基甲酸乙酯(Ethyl carbamate,EC)被认为是一种致癌物质,广泛存在于发酵食品和饮料中。2007年,国际癌症研究机构将其升级为2A类致癌物,即可能对人类致癌。黄酒中的EC含量较高,从5.0μg/L到482.6μg/L不等。欧洲食品安全委员会已经推荐使用暴露边界比(Margin of Exposure,MOE)来进行酒精饮料中EC的风险评估,MOE越小,则风险越大。目前认为MOE值为10 000是公共卫生风险的阈值,如MOE值小于3 800,则需考虑采取干预措施。但这种风险评估方法至少有2种不足,一是结论是由动物实验的结果推延至人类,二是这种定量评估方法不能分清乙醇和EC的作用,也不能分析EC与乙醛,以及其他致癌物的交互作用。
Ethyl carbamate (EC) is considered a carcinogen, widely found in fermented foods and beverages. In 2007, the International Agency for Research on Cancer upgraded it to Category 2A carcinogen, which may cause cancer to humans. The EC content of rice wine is high, ranging from 5.0μg / L to 482.6μg / L. The European Food Safety Commission has recommended the use of a Margin of Exposure (MOE) for risk assessment of EC in alcoholic drinks. The smaller the MOE, the greater the risk. The current MOE value of 10 000 is considered to be the threshold for public health risks. If the MOE is less than 3 800, interventions should be considered. However, there are at least two deficiencies in this risk assessment method. One is the conclusion that the results of animal experiments are delayed to human beings. The second is that this quantitative assessment method can not distinguish between the effects of ethanol and EC, and can not analyze EC and acetaldehyde, and other Carcinogen Interactions.