Determination of ethyl carbamate in palinka spirits by liquid chromatography-electrospray tandem mass spectrometry after derivatization

作者：Deak Edit; Gyepes Attila; Stefanovits Banyai Eva; Dernovics Mihaly^*

来源：Food Research International, 2010, 43(10): 2452-2455.

DOI：10.1016/j.foodres.2010.09.014

• Ethyl carbamate
• Spirits
• Liquid chromatography
• Mass spectrometry
• [M + Na](+)
• Xanthydrol
• Quince

A robust and selective method for the determination of ethyl carbamate in double-distilled fruit brandies (palinka spirits) by HPLC ESI-MS/MS is described in the study The approach is based on the combination of xanthydrol derivatization and the multiple reaction monitoring (MRM) of xanthyl-ethyl carbamate Interestingly this compound could only be ionized with adequate intensity through [M + Na](+) adduct formation similarly to some of the carbamate derived pesticides as investigated with the help of synthesizing the commercially unavailable standard 20 traditional spirit samples originating from 14 fruit species were analyzed with the developed method showing high selectivity and fruit dependent sensitivity thus requiring standard addition for quantification purposes The concentration range of ethyl carbamate in the spirit samples was between the detection limit (0 003 mg L(-1)) and 2 6 mg L-1 The study indicated that besides the usually high ethyl carbamate containing stone fruit derived spirits namely plum (Prunus domestica L) and sour cherry (Prunus cerasus L) spirit samples of quince (Cydonia oblonga Mill) a non-stone fruit species showed relatively high ethyl carbamate levels close to or exceeding the actual European recommendation of 1 mg L-1 As quince is not known to conta

• 出版日期2010-12