Premium
A Fluorescence‐Based Method for Cyanate Analysis in Ethanol/Water Media: Correlation between Cyanate Presence and Ethyl Carbamate Formation in Sugar Cane Spirit
Author(s) -
Ohe Thiago Hideyuki Kobe,
Silva Alexandre Ataide,
Silva Rocha Thaís,
Godoy Flávio Schutzer,
Franco Douglas Wagner
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12587
Subject(s) - cyanate , chemistry , ethanol , ethyl acetate , carbamate , ethyl carbamate , chromatography , nuclear chemistry , organic chemistry , wine , food science
Based on the fluorescence properties of 2,4‐(1 H ,3 H )‐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, λ exc and λ em are 310 and 410 nm, respectively, and the limits of detection and quantification are 2.2 × 10 −7 and 6.7 × 10 −7 mol/L, respectively. Under optimal conditions (pH = 4.5, 40% ethanol), a concentration of 5.0 × 10 −6 mol/L cyanate can be determined in a single measurement, at a 95% level of confidence, with an uncertainty of ± 0.13 × 10 −6 mol/L. Cyanide, thiocyanate, chloride, nitrate, and sulfate ions, as well as urea and urethane in concentrations 1 × 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.