Abstract：
Dithiocarbamates (DTCs) belong to a group of compounds used as fungicides in food production and can be divided into three major groups. Since DTCs easily oxidise and hydrolyse in alkaline and acidic medium respectively, precautions have to be implemented during preparation/homogenisation and extraction of samples. As such, test samples are commonly prepared individually by cutting into small pieces just before the digestion of DTCs with a hot acid to give carbon disulphide (CS2) and the results are expressed as CS2 without any differentiation of individual DTCs. However, individual DTCs have different toxicological potencies whilst their metabolites are more toxic than the parent compound. Apart from the hot digestion method, chromatographic separation of three major groups of DTCs has been developed by a number of different researchers. This review provides a comprehensive examination of sample preparation, extraction, clean-up and chromatographic methods for the determination of individual DTCs and their more toxic metabolites in foodstuffs. Moreover, this review also studies on how dietary exposure of DTCs can be efficiently and effectively estimated using different methods of analysis.
摘要：
二硫代氨基甲酸酯(DTC)属于在食品生产中用作杀真菌剂的一组化合物,并且可分为三个主要组。由于DTC分别在碱性和酸性介质中容易氧化和水解，在样品制备/均质化和提取过程中必须采取预防措施。因此，通常通过在用热酸消化DTC以得到二硫化碳（CS2）之前将其切成小块来单独制备测试样品，并且结果表示为CS2，而没有单个DTC的任何差异。然而,单个DTC具有不同的毒理学效力,而它们的代谢物比母体化合物毒性更大。除了热消化法,许多不同的研究人员已经开发了三个主要的DTC组的色谱分离。这篇综述提供了样品制备的全面检查，提取,用于测定食品中单个DTC及其毒性更大的代谢物的净化和色谱方法。此外，这篇综述还研究了如何使用不同的分析方法来有效和有效地评估DTC的饮食暴露。
