Department of Ophthalmology, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China.
Food Chem. 2013 Dec 15;141(4):4161-5. doi: 10.1016/j.foodchem.2013.06.128. Epub 2013 Jul 4.
A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were <5%. Subsequently, a collaborative trial was organized for the further validation. The RSDs for repeatability and reproducibility were 1.2-7.8% and 2.3-9.6% respectively. It indicated that the present method performed well in different laboratories.
建立了一种采用气相色谱-质谱联用仪（GC-MS）检测酒和酱油中氨基甲酸乙酯（EC）的方法。我们采用硅藻土固相萃取（SPE）柱和乙酸乙酯/乙醚（5:95v/v）洗脱溶剂对样品进行净化。该方法的定量限（LOQ）为 5.0μg/kg。在准确度试验中，总的平均回收率为 96.7%。相对标准偏差（RSDs）<5%。随后，组织了一次协作试验以进一步验证。重复性和再现性的 RSD 分别为 1.2-7.8%和 2.3-9.6%。这表明该方法在不同实验室中表现良好。
