Sen N P, Seaman S W, Weber D
Food Research Division, Health and Welfare Canada, Ottawa, Ontario.
Food Addit Contam. 1992 Mar-Apr;9(2):149-60. doi: 10.1080/02652039209374057.
A method is described for the simultaneous determination of methyl carbamate (MC) and ethyl carbamate (EC) in wines that is based on: (a) extraction of the sample with dichloromethane using an extraction tube or an alumina-Celite column, (b) concentration of the extract to a small volume, and (c) determination by gas-liquid chromatography-thermal energy analyser (N-mode). The method is highly sensitive (1-2 ng/ml), accurate (recoveries greater than 80%), and precise (CV, 5-10%). Nineteen of 27 samples of wines analysed contained traces (up to 2.7 ng/ml) of MC, and most contained EC (up to 70 ng/ml). Wines treated in the laboratory with 200 ppm dimethyl pyrocarbonate (DMPC)-a cold sterilant recently approved for use in wines-indicated that such a treatment may increase the MC contents of the wines to 10 ng/ml. Additional studies suggested that formation of MC in DMPC-treated wines is dependent on both pH and ammonia content of the wines. The identity of MC in a few selected samples was confirmed by gas-liquid chromatography-high resolution (10 K) mass spectrometry. The natural low levels of MC found in these wines are not considered to pose a risk to human health.
描述了一种同时测定葡萄酒中氨基甲酸甲酯（MC）和氨基甲酸乙酯（EC）的方法，该方法基于：（a）使用萃取管或氧化铝 - 硅藻土柱用二氯甲烷萃取样品；（b）将萃取液浓缩至小体积；（c）通过气液色谱 - 热能分析仪（N模式）进行测定。该方法高度灵敏（1 - 2 ng/ml）、准确（回收率大于80%）且精密（变异系数为5 - 10%）。分析的27个葡萄酒样品中有19个含有痕量（高达2.7 ng/ml）的MC，且大多数含有EC（高达70 ng/ml）。在实验室中用200 ppm焦碳酸二甲酯（DMPC，一种最近被批准用于葡萄酒的冷杀菌剂）处理的葡萄酒表明，这种处理可能会使葡萄酒中的MC含量增加至10 ng/ml。进一步的研究表明，DMPC处理的葡萄酒中MC的形成取决于葡萄酒的pH值和氨含量。通过气液色谱 - 高分辨率（10 K）质谱法确认了一些选定样品中MC的身份。这些葡萄酒中天然存在的低水平MC不被认为对人类健康构成风险。
