Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Campus Universitário CP 3037, CEP 37200-000 Lavras, MG, Brazil.
Food Chem. 2013 Jun 1;138(2-3):1233-8. doi: 10.1016/j.foodchem.2012.11.048. Epub 2012 Nov 29.
Ethyl carbamate (EC) is a common substance in fermented foods and drinks, and its quantification is important because of its carcinogenic nature and its usually presence in alcoholic beverages. The present work involved the development and validation of an analytical method for the evaluation of EC in cachaça by HPLC-FLD after previous derivatization with xanthydrol. The method presented a mean recovery of 94.88%, an intra-day precision of 4.19% (30.0 μgL(-1)) and 3.32% (75.0 μgL(-1)), a coefficient of determination (r(2)) equal to 0.9985, and limits of detection and quantification equal to 6.39 and 21.32 μgL(-1), respectively. The results show that the analytical method is accurate, reproducible and linear over the concentration range from 5.0 to 160 μg of EC per litre. The method was applied to the analysis of EC in cachaça, the analyses being rapid and efficient.
氨基甲酸乙酯（EC）是发酵食品和饮料中的常见物质，由于其致癌性质以及通常存在于酒精饮料中，因此对其进行定量分析非常重要。本工作涉及通过 HPLC-FLD 在前衍生化为黄烷醇后，评估甘蔗酒中 EC 的分析方法的开发和验证。该方法的平均回收率为 94.88%，日内精密度为 4.19%（30.0 μgL（-1））和 3.32%（75.0 μgL（-1）），决定系数（r（2））等于 0.9985，检测限和定量限分别为 6.39 和 21.32 μgL（-1）。结果表明，该分析方法在 EC 浓度为 5.0 至 160μg/L 范围内准确、重现性好且线性良好。该方法已应用于甘蔗酒中 EC 的分析，分析快速高效。
