Validation of an analytical method for the determination of ethyl carbamate in vinegars
2012
Úbeda Aguilera, Cristina | Balsera, C. | Troncoso González, Ana María | Callejón Fernández, Raquel María | Morales Gómez, María Lourdes | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | Ministerio de Ciencia e Innovación (MICIN). España
A solid phase extraction method (SPE) using Isolute ENV+ cartridges was validated for the determination of ethyl carbamate (EC) in different kinds of vinegars. The method proved to be quite sensitive, precise and accurate, improving the recovery and LQD of other existing methods for the same purpose. For the optimization of the method, different pH values of the sample were tested, resulting 5.5 the most adequate. Among the 14 samples analysed, only 5 of them had contents of EC above the quantification limits, ranging between 6.73 μg/L and 56.4 μg/L. The highest value was found in red wine vinegar. Taking into account the amount of vinegar consumed in a meal and the limits established for alcoholic beverages in some countries, the levels of ethyl carbamate in the vinegars tested in this work were acceptable.
Показать больше [+] Меньше [-]AGL2007-66417-C02-01 funded by the Ministry of Science and Innovation
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Эту запись предоставил Universidad de Sevilla
