A Fluorescence-Based Method for Cyanate Analysis in Ethanol/Water Media: Correlation between Cyanate Presence and Ethyl Carbamate Formation in Sugar Cane Spirit

作者：Kobe Ohe Thiago Hideyuki; da Silva Alexandre Ataide; Rocha Thais da Silva; de Godoy Flavio Schutzer; Franco Douglas Wagner^*

来源：Journal of Food Science, 2014, 79(10): C1950-C1955.

DOI：10.1111/1750-3841.12587

• ethyl carbamate
• fluorimetric cyanate analysis
• sugar cane spirit
• urea in wine

Based on the fluorescence properties of 2,4-(1H, 3H)-quinazolinedione, a product of the reaction between cyanate and 2-aminobenzoic acid, a simple, sensitive, selective, and reproducible method for the cyanate analysis in aqueous ethanolic media is proposed. In this method, lambda(exc) and lambda(em) are 310 and 410 nm, respectively, and the limits of detection and quantification are 2.2 x 10(-7) and 6.7 x 10(-7) mol/L, respectively. Under optimal conditions (pH = 4.5, 40% ethanol), a concentration of 5.0 x 10(-6) mol/L cyanate can be determined in a single measurement, at a 95% level of confidence, with an uncertainty of +/- 0.13 x 10(-6) mol/L. Cyanide, thiocyanate, chloride, nitrate, and sulfate ions, as well as urea and urethane in concentrations 1 x 10(3) higher than that of cyanate do not interfere with the measurement. The methodology was applied to cyanate analyses in the different fractions of the sugarcane distillate and the data strongly suggest a correlation between the presence of urea in wine, and the cyanate and ethyl carbamate concentrations in the spirit.

• 出版日期2014-10