Simple method for the determination of ethyl carbamate in alcoholic beverages
2006
Hashiguchi, T.(National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)) | Igi, Y. | Goto, K.
We developed a simple method for the determination of ethyl carbamate in alcoholic beverages. Butyl carbamate was added to sake sample as an internal standard and then added to Extrelut column. Ethyl carbamate and butyl carbamate were eluted with hexane-ethyl acetate (1: 1). The eluate was concentrated in a rotary evaporator or Turbo Vap concentrator. The concentrate was analyzed by GC/MS in a selected ion monitoring mode. The detection limit and quantification limit of ethyl carbamate were 2.5 and 7.5 mug/l. This method was suitable for the analysis of many sake, Shaoxing rice wine (shokoshu), and plum liquor (umeshu) samples. Applying this extraction and concentration method, we could analyze ethyl carbamate in sake by FID-GC. Twenty times concentrated extract of sake obtained the approximate ethyl carbamate concentration.
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