Comparison of Extraction Methods and Extraction Optimization in Aqueous Two-Phase System for Ethyl Carbamate Analysis in Model Systems for Maesil Wine

• Published in: Preventive nutrition and food science Vol. 27; no. 2; pp. 234 - 240
• Main Authors: Magollah, Tabu Mungia, Kim, Hyo-Rim, Ko, Ji-Yun, Park, Su-Yeon, Kwon, Seo-Yeon, Kim, Yu-Kyeong, Lee, Ji-Hyo, Seo, Yong-Soo, Yang, Ji-Young, Lee, Yang-Bong
• Format: Journal Article
• Language: English
• Published: 한국식품영양과학회 30-06-2022; The Korean Society of Food Science and Nutrition
• Subjects: Original; 식품과학; aqueous two-phase system; central composite design; response surface methodology; ethyl carbamate; liquid-liquid extraction
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2022.27.2.234

Ethyl carbamate (EC) is a known carcinogen, and therefore its intake is regulated internationally. The objectives of this study were to compare the EC recovery yields under different liquid-liquid extraction (LLE) conditions and to investigate the optimum conditions of the aqueous two-phase system (ATPS) for EC extraction. Our results showed that for the LLE method, addition of 15% NaCl improved the EC yield by 15%, and dichloromethane as the extraction solvent showed a slightly higher yield (about 5%) than chloroform. However, there was little difference in the yield when mixing was performed using an ultrasonic bath compared to a vortex mixer. Using response surface methodology with central composite design to analyze the ATPS results, optimal extraction was found to occur at 21.5°C for 2.8 h in the sample containing 70% alcohol and 15% phosphate, showing a recovery yield of 75.64%. This information can be applied to alcoholic beverages and other fermented food products to analyze EC with better extraction methods, depending on the types of food.