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Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase Microextraction
Author(s) -
Horii Sachie,
Goto Kuniyasu
Publication year - 2010
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2010.tb00415.x
Subject(s) - ethyl carbamate , chromatography , detection limit , solid phase microextraction , extraction (chemistry) , chemistry , carbamate , ethanol , sample preparation , relative standard deviation , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , food science , wine
An analytical method for the determination of ethyl carbamate in alcoholic beverages has been developed and optimized. A combination of headspace solid phase microextraction (HS‐SPME), as the extraction technique, and GC/MS, as the determination technique, was utilized. Analytical grade ethyl carbamate dissolved in ethanol solution was analyzed to determine the optimum analytical conditions. Ethyl carbamate‐d 5 was added as an internal standard. The following HS‐SPME conditions were investigated: type of stationary phase of the fibre, ethanol content, sample volume and extraction time. The optimized procedure showed that the detection limit, relative standard deviation, and recovery were 6.7 μg/L, 0.4–2.0%, and 103.6–107.6%, respectively. The precision of this new method was equivalent to previous analyses. Finally, the developed method was applied to the analysis of ethyl carbamate in sake .