Determination of ethyl carbamate in wine by high performance liquid chromatography

Determination of ethyl carbamate in wine by high performance liquid chromatography

•Ethyl carbamate (EC) in wine by HPLC with fluorescence detection is quantified.•The kinetics of pre-column derivatization of EC with 9-xanthydrol is studied.•Phosphate buffers at pH=2.5 provide a long-term storage of derivatized samples.•The UV–Vis emission/absorption spectra of xanthyl EC are reco...

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Bibliographic Details
Published in:Food chemistry Vol. 141; no. 2; pp. 1301 - 1305
Main Authors: Ajtony, Zsolt, Szoboszlai, Norbert, Bencs, László, Viszket, Erna, Mihucz, Victor G.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 15-11-2013
Elsevier
Subjects:
9-Xanthydrol
Alcoholic beverages
Alcoholism and acute alcohol poisoning
Biological and medical sciences
Chromatography, High Pressure Liquid - methods
Ethyl carbamate
Fluorescence detection
HPLC
Limit of Detection
Medical sciences
Toxicology
Urethane - analysis
Vitaceae
Wine
Wine - analysis
Wine
Alcoholic beverages
9-Xanthydrol
Ethyl carbamate
HPLC
Fluorescence detection
Ethanol
HPLC chromatography
Fluorescence
Assay
Alcoholic beverage
Detection
Carbamate
Quantitative analysis
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Summary:•Ethyl carbamate (EC) in wine by HPLC with fluorescence detection is quantified.•The kinetics of pre-column derivatization of EC with 9-xanthydrol is studied.•Phosphate buffers at pH=2.5 provide a long-term storage of derivatized samples.•The UV–Vis emission/absorption spectra of xanthyl EC are recorded.•The EC content of 33 Hungarian wine samples is analysed and evaluated. 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 ∼48h, allowing a prolonged storage time of the derivatized EC conferring more accurate determination for large sample batches. Detection limit of this method is 3μgL−1, while its average recovery is 98.5±4.9%. Calibration is linear up to 400μgL−1. The EC content in 33 Hungarian wine samples ranges from 4.9 to 39.9μgL−1 (average: 17.7μgL−1, median: 16.7μgL−1), while only three of them was slightly over 30μgL−1 EC, it being the maximum allowed concentration in countries already having legislation.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.04.011