Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P, García González n°2, E-41012, Sevilla, Spain.
Talanta. 2012 Jan 30;89:178-82. doi: 10.1016/j.talanta.2011.12.012. Epub 2011 Dec 8.
A solid phase extraction method (SPE) using Isolute ENV+ cartridges was validated for the determination of ethyl carbamate (EC) in different kinds of vinegars. The method proved to be quite sensitive, precise and accurate, improving the recovery and LQD of other existing methods for the same purpose. For the optimization of the method, different pH values of the sample were tested, resulting 5.5 the most adequate. Among the 14 samples analysed, only 5 of them had contents of EC above the quantification limits, ranging between 6.73 μg/L and 56.4 μg/L. The highest value was found in red wine vinegar. Taking into account the amount of vinegar consumed in a meal and the limits established for alcoholic beverages in some countries, the levels of ethyl carbamate in the vinegars tested in this work were acceptable.
采用 Isolute ENV+ 小柱的固相萃取法 (SPE) 被验证可用于测定不同种类醋中的氨基甲酸乙酯 (EC)。该方法被证明具有较高的灵敏度、精密度和准确度，提高了其他针对相同目的的现有方法的回收率和定量下限。为了优化该方法，测试了不同 pH 值的样品，结果表明 5.5 是最合适的 pH 值。在所分析的 14 个样品中，只有 5 个样品的 EC 含量超过了定量限，范围在 6.73μg/L 至 56.4μg/L 之间。最高值出现在红酒醋中。考虑到一顿饭中消耗的醋的量以及一些国家对酒精饮料规定的限量，本工作中测试的醋中的氨基甲酸乙酯含量是可以接受的。
