An Improved HPLC-FLD for Fast and Simple Detection of Ethyl Carbamate in Soy Sauce and Prediction of Precursors

Zhou, Kai; Liu, Yao; Li, Wenqian; Liu, Gongliang; Na, Wei; Sun, Yuanming; Bai, Weidong

doi:10.1007/s12161-017-0948-5

Cited by 21 publications

(15 citation statements)

References 31 publications

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“…The EC level exhibited significant and positive correlations with ethanol in all soy sauce samples, especially in Cantonese soy sauce (R = 0.97). Similar results were found in soy sauce product [14] and in Chinese liquor [20]. This finding suggested that EC had the closest relationship with ethanol content among the possible precursors.…”

Section: Resultssupporting

confidence: 85%

“…pH had little effect on EC formation when the pH of raw soy sauce was in the range of 4.6–5 (Figure 3). Moreover, the pH values of raw soy sauce in this study and the majority of soy sauces were in the range of 4.6–5 [14,27]. Therefore, the pH might affect the accumulation of EC precursors during fermentation, but it hardly influences the formation of EC during the heat treatment of soy sauce, unless the pH value of raw soy sauce is artificially adjusted to above 6.…”

Section: Discussionmentioning

confidence: 95%

“…In China, soy sauce is classified into high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS) according to fermentation craft [13]. Our group has previously proven that HLFSS is contaminated by higher level of EC than LSFSS [14]. Koji -making (the cooked soy beans and roasted wheat were inoculated with starter mold), moromi fermentation (the koji was mixed with salt brine), raw soy sauce extraction, and sterilization are four common processes of HLFSS production [15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Ethanol is added before the raw soy sauce extraction—alternatively, sufficient captive yeast is supplied at the end of the lactic acid fermentation [18]. Our previous study found that ethanol showed a positive correlation with EC in different soy sauce products [14]. In some Japanese-style fermented soy sauce, the general ethanol content was 2%, and EC contents were relatively higher than other soy sauce [5].…”

Section: Introductionmentioning

confidence: 99%

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Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

et al. 2019

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The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.

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Section: Resultssupporting

confidence: 85%

Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

et al. 2019

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“…However, slight changes in the soy sauce flavor were noticed (Zhou et al, 2019). To determine and screen precursors and their impact on EC formation during soy sauce production, high-performance liquid chromatography with fluorescence detection has been implemented for the quick and efficient quantification of EC, which could help create hazard analysis and critical control points for soy sauce production (Zhou et al, 2017).…”

Section: By-product Eliminationmentioning

confidence: 99%

Recent progress and advances in soy sauce production technologies: A review

Sassi

Wan‐Mohtar

Jamaludin

et al. 2021

J. Food Process. Preserv.

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Soy sauce is a traditional liquid condiment that originated in China over 2,500 years ago and remains a key seasoning ingredient in Asian countries (Zhu & Tramper, 2013). It has different designations depending on the country, shoyu in Japan, chiang-yu (or -yi) in China, kicap in Indonesia and Malaysia, kunjang in Korea, toyo in the Philippines, and see-ieu in Thailand (Otoole, 1997). In addition

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Development of Cu(II)/Cu(I)-induced quantum dot-mediated fluorescence immunoassay for the sensitive determination of ethyl carbamate

et al. 2020

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An Improved HPLC-FLD for Fast and Simple Detection of Ethyl Carbamate in Soy Sauce and Prediction of Precursors

Cited by 21 publications

References 31 publications

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

Recent progress and advances in soy sauce production technologies: A review

Development of Cu(II)/Cu(I)-induced quantum dot-mediated fluorescence immunoassay for the sensitive determination of ethyl carbamate

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