Rapid determination of ethyl carbamate in chinese rice wine using headspace solid-phase microextraction and gas chromatograp hy-mass spectrometry

Journal of the Institute of Brewing

Volumn 118, Issue 2, 2012, Pages 217-222

  Liu, Jun ^a   Xu, Yan ^a   Zhao, Guang ao ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese rice wine; Determination; Ethyl carbamate; GC MS; HS SPME

Indexed keywords

DRUG PRODUCTS; GAS CHROMATOGRAPHY; HEALTH RISKS; MASS SPECTROMETRY; PHASE SEPARATION; SODIUM CHLORIDE; WINE;

CHINESE RICE WINE; DETERMINATION; ETHYL CARBAMATE; GC-MS; HS-SPME;

EXTRACTION;

EID: 84870890829     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.33     Document Type: Article

References (32)

1. IARC (2007) Alcoholic beverage consumption and ethyl carbamate (urethane), in IARC Monographs Working Group Experts Meeting, pp. 1-5, IARC, Lyon.
2. Weber, J. and Sharypov, V. (2009) Ethyl carbamate in foods and beverages: a review. Environ. Chem. Lett., 7, 233-247.
3. Fu, M.L., Liu, J., Chen, Q.H., Liu, X.J., He, G.Q., and Chen, J.C. (2010) Determination of ethyl carbamate in Chinese yellow rice wine using high-performance liquid chromatography with fluorescence detection. Int. J. Food Sci. Technol., 45, 1297-1302.
4. Liu, J., Xu, Y., Nie, Y., and Zhao, G.A. (2012) Optimization production of acid urease by Enterobacter sp. in an approach to reduce urea in Chinese rice wine. Bioprocess Biosyst. Eng., 35, 651-657.
5. Delledonne, D., Rivetti, F., and Romano, U. (2001) Developments in the production and application of dimethylcarbonate. Appl. Catal. A Gen, 221, 241-251.
6. Wang, D., Yang, B., Zhai, X., and Zhou, L. (2007) Synthesis of diethyl carbonate by catalytic alcoholysis of urea. Fuel Process. Technol., 88, 807-812.
7. Schehl, B., Senn, T., Lachenmeier, D.W., Rodicio, R., and Heinisch, J.J. (2007) Contribution of the fermenting yeast strain to ethyl carbamate generation in stone fruit spirits. Appl. Microbiol. Biot., 74, 843-850.
8. Butzke, C.E. and Bisson, L.F. (1997) Ethyl Carbamate Preventative Action Manual, US Food and Drug Administration, Center for Food Safety and Applied nutrition, pp. 1-13, University of California Press, Washington, DC.
9. Luo, T., Fan, W.L., and Xu, Y. (2008) Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry, J. Inst. Brew., 114, 172-179.
10. Chen, S. and Xu, Y. (2010) The influence of yeast strains on the volatile flavour compounds of Chinese rice wine, J. Inst. Brew., 116, 190-196.
11. Mo, X.L., Xu, Y., and Fan, W.L. (2010) Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction, J. Agric. Food Chem., 58, 2462-2469.
12. Han, F.L., and Xu, Y. (2011) Identification of low molecular weight peptides in Chinese rice wine (Huang Jiu) by UPLC-ESI-MS/MS, J. Inst. Brew., 117, 238-250.
13. Herbert, P., Santos, L., Bastos, M., Barros, P., and Alves, A. (2002) New HPLC method to determine ethyl carbamate in alcoholic beverages using fluorescence detection, J. Food Sci., 67, 1616-1620.
14. AOAC (2006) AOAC Official Method 994.07, Ethyl Carbamate in Alcoholic Beverages and Soy Sauce, 18th ed., current through revision 1st ed., AOAC, Maryland, USA.
15. European-Commission (1999) Commission Regulation (EC) no. 761/1999 of 12 April 1999, Determining community methods for the analysis of wines, Offic. J. EC, No. L99, 1-4.
16. OIV (2011) Compendium of International Methods of Wine and Must Analysis, OIV, Paris, France.
17. State (1993) Method for the Determination of Ethyl Carbamate Residues in Wines for Export, SN 0285-93, Standards Press of China, Beijing.
18. Jagerdeo, E., Dugar, S., Foster, G.D., and Schenck, H. (2002) Analysis of ethyl carbamate in wines using solid-phase extraction and multidimensional gas chromatography/mass spectrometry. J. Agric. Food Chem., 50, 5797-5802.
19. Lachenmeier, D.W., Frank, W., and Kuballa, T. (2005) Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone-fruit spirits. Rapid Commun. Mass Spectrom., 19, 108-112.
20. Lachenmeier, D.W., Nerlich, U., and Kuballa, T. (2006) Automated determination of ethyl carbamate in stone-fruit spirits using headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. J. Chromatogr. A, 1108, 116-120.
21. Ferreira, M.A., and Fernandes, J.O. (1992) The application of an improved GC-MS procedure to investigate ethyl carbamate behavior during the production of Madeira wines. Am. J. Enol. Vitic., 43, 339-343.
22. Zhou, Y.T., Sun, Y.M., and Den, F. (1996) Determination of ethyl carbamate in alcoholic beverages by selected ion monitoring in capillary gas chromatography/mass spectrometry. Chin. J. Chromatogr., 14, 190-192.
23. Tomokazu, H., Yukari, I., and Kuniyasu, G. (2006) Simple method for the determination of ethyl carbamate in alcoholic beverages. J. Brewing Soc. Jpn, 101, 519-525.
24. Zhong, Q.D., Yao, L., and Xiong, Z.H. (2007) Determination of EC in Chinese rice wine by GC/MS and HPLC-FLD methods. Food Ferment. Ind., 33, 115-119.
25. Deák, E., Gyepes, A., Stefanovits-Bányai, É., and Dernovics, M. (2010) Determination of ethyl carbamate in pálinka spirits by liquid chromatography-electrospray tandem mass spectrometry after derivatization. Food Res. Int., 43, 2452-2455.
26. Madrera, R.R. and Valles, B.S. (2009) Determination of ethyl carbamate in cider spirits by HPLC-FLD. Food Control, 20, 139-143.
27. Susana, d.M.A., Arminda, A., Beatriz, O., and Paulo, H. (2005) Determination of ethyl carbamate in alcoholic beverages: an interlaboratory study to compare HPLC-FLD with GC-MS methods. Anal. Bioanal. Chem., 382, 498-503.
28. Whiton, R.S. and Zoecklein, B.W. (2002) Determination of ethyl carbamate in wine by solid-phase microextraction and gas chromatography/ mass spectrometry. Am. J. Enol. Viticult., 53, 60-63.
29. Wang, L.P., Liu, Y.M., and Yuan, S.S. (2003) Determination of ethyl carbamate in yellow rice wine by solid-phase microextraction and gas chromatography/mass spectrometry. Jiangsu Food Ferment., 3-6.
30. Zhang, Y. and Zhang, J. (2008) Optimization of headspace solidphase microextraction for analysis of ethyl carbamate in alcoholic beverages using a face-centered cube central composite design. Anal. Chim. Acta, 627, 212-218.
31. Perestrelo, R., Petronilho, S., Câmara, J.S., and Rocha, S.M. (2010) Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine. J. Chromatogr. A, 1217, 3441-3445.
32. Horii, S. and Goto, K. (2010) Determination of ethyl carbamate in sake using headspace solid phase microextraction. J. Inst. Brew., 116, 177-181.