New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection

A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require prev...

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Veröffentlicht in:	Journal of food science 2002-06, Vol.67 (5), p.1616-1620
Hauptverfasser:	Herbert, P, Santos, L, Bastos, M, Barres, P, Alves, A
Format:	Artikel
Sprache:	eng
Schlagworte:	9-xanthydrol Alcohol Biological and medical sciences brandy derivatization detection limit ethyl carbamate Fermented food industries Fluorescence Food industries fortified wines Fundamental and applied biological sciences. Psychology General aspects high performance liquid chromatography HPLC Methods of analysis, processing and quality control, regulation, standards new methods probability wine Wines Wines and vinegars
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Beschreibung
Zusammenfassung:	A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2μg/L, and an average intermediate precision of 6.3%. The comparison of the results obtained for EC analysis on the same wine brandy samples by GC/MS and HPLC are statistically indistinguishable with 97.5% probability. The results of the analysis of 42 samples are presented.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2002.tb08693.x