Rossi Marcelo Rabello, Vidal Denis Tadeu Rajh, do Lago Claudimir Lucio
Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, CEP 05508-000, São Paulo, SP, Brazil.
Food Chem. 2012 Jul 15;133(2):352-7. doi: 10.1016/j.foodchem.2012.01.039. Epub 2012 Jan 24.
The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C(4)D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.
首次证明了啤酒和起泡酒中存在碳酸单乙酯（MEC），以及在由蒸馏酒和碳酸软饮料制成的饮品中该物质的形成。使用配备两个电容耦合非接触式电导检测器（C(4)D）的毛细管电泳（CE）设备来鉴定和定量该物质。贮藏啤酒、朗姆可乐饮料样品中MEC的浓度分别为1.2和4.1 mmol/l，这与这些产品中乙醇和二氧化碳的含量相符。先前关于该反应动力学的结果表明，饮品成分混合后仅应形成少量MEC。然而，在所有三种情况下（威士忌加苏打水；朗姆加可乐；杜松子酒加奎宁水），MEC都迅速形成，这归因于饮品的低pH值。
