Determination of ethyl carbamate in wine by high performance liquid chromatography

作者：Ajtony Zsolt; Szoboszlai Norbert; Bencs Laszlo; Viszket Erna; Mihucz Victor G^*

来源：Food Chemistry, 2013, 141(2): 1301-1305.

DOI：10.1016/j.foodchem.2013.04.011

• Ethyl carbamate
• Wine
• Alcoholic beverages
• HPLC
• Fluorescence detection
• 9-Xanthydrol

Kinetics of pre-column derivatization with 9-xanthydrol for the determination of ethyl carbamate (EC), in wine by a previous high performance liquid chromatographic method with fluorescence detection was studied and further developed. The life-time of the derivatized product and its excitation/absorption spectra were systematically investigated. Using low acidity (pH = 2.5 set by phosphate buffers) only 3% of 9-xanthyl ethyl carbamate (XEC) decomposes in similar to 48 h, allowing a prolonged storage time of the derivatized EC conferring more accurate determination for large sample batches. Detection limit of this method is 3 mu g L-1, while its average recovery is 98.5 +/- 4.9%. Calibration is linear up to 400 mu g L-1. The EC content in 33 Hungarian wine samples ranges from 4.9 to 39.9 mu g L-1 (average: 17.7 mu g L-1, median: 16.7 mu g L-1), while only three of them was slightly over 30 mu g L-1 EC, it being the maximum allowed concentration in countries already having legislation.

• 出版日期2013-11-15