摘要：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.
