An Efficient Assay for Simultaneous Quantification of Ethyl Carbamate and Phthalate Esters in Chinese Liquor by Gas Chromatography-Mass Spectrometry

Zhang, Wenqing; Si, Guanru; Ye, Ming; Feng, Shoushuai; Cheng, Fan; Li, Jinglei; Mei, Jie; Zong, Shuai; Wang, Jiasheng; Zhou, Ping

doi:10.1007/s12161-017-0906-2

Cited by 14 publications

(10 citation statements)

References 34 publications

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“…In a single analysis, GC-MS/MS methods can collect data on a large number of analytes, including multiple chemical contaminants and flavor compounds present in trace amounts (62,64). GC-MS/MS also allows for potentially simplified sample preparation and reduced analytical separation times without decreased confidence in compound identification (227).…”

Section: Analytical Methods For Determination Of Ec Concentrations In...mentioning

confidence: 99%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

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Ethyl carbamate (EC) is a process contaminant that can be formed as a byproduct during fermentation and processing of foods and beverages. Elevated EC levels are primarily associated with distilled spirits, but this compound has also been found at lower levels in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review will discuss EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Analytical methods currently used to detect EC, and advances in experimental technologies, such as nanosensors and surface-enhanced Raman spectroscopy (SERS) will also be discussed. Finally, application of mitigation methods to maintain levels of EC under allowable limits will be covered, including distillation practices, enzymatic treatments, and genetic engineering of yeast. Ongoing research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

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Section: Analytical Methods For Determination Of Ec Concentrations In...mentioning

confidence: 99%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

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“…10 Chromatography is the most widely used method for the detection of EC in liquors at present, 3 and gas chromatography mass spectrometry (GC-MS) with an internal standard method for quantitative analysis was commonly used. 11 Due to the complicated matrix in Chinese liquors, sample extraction and concentration pretreatment procedures were usually required to ensure sufficient detection sensitivity, reproducibility, and accuracy, such as liquid−liquid extraction (LLE), 12 solid-phase extraction (SPE), 13−15 and headspace solid-phase microextraction (HS-SPME). 16 Another chromatography method for the detection of EC is high-performance liquid chromatography (HPLC) coupled with a flame ionization detector (FID) or MS. 12,17 strong-flavor liquor and light-flavor liquor with the limit of detection (LOD) of 3.4 μg/L, but the samples needed to be diluted with ultrapure water to obtain a low ethanol content of 12% and prepared with the acid and base to reach a pH of 3.5.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Previous studies have reported that the ethanol produced a certain effect on the target quantitative result. 11,39 Moreover, ethyl acetate (EA) is an important flavor compound in Chinese liquor with a relatively high concentration of 10 2 −10 3 mg/L, ∼3 to 4 orders of magnitude higher than that of EC. Not only will the ionization process be affected when all of the liquor components are simultaneously introduced into the ion source but also the characteristic mass peak of EC, the protonated molecular ion [EC + H] + (C 3 H 7 NO 2 + H + , m/z 90.0555), will be overlapped by the 13 S2).…”

Section: ■ Introductionmentioning

confidence: 99%

Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Cao

Yang²,

Xie

et al. 2023

Anal. Chem.

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Ethyl carbamate (EC), a carcinogenic compound, is naturally produced in fermented foods and alcoholic beverages. Rapid and accurate measurement of EC is necessary and important for quality control and safety evaluation of Chinese liquor, a traditionally distilled spirit with the highest consumption in China, but it remains a great challenge. In this work, a direct injection mass spectrometry (DIMS) with time-resolved flash-thermal-vaporization (TRFTV) and acetone-assisted high-pressure photoionization (HPPI) strategy has been developed. EC was rapidly separated from the main matrix components, ethyl acetate (EA) and ethanol, by the TRFTV sampling strategy due to the retention time difference of these three compounds with large boiling point differences on the inner wall of a poly(tetrafluoroethylene) (PTFE) tube. Therefore, the matrix effect of EA and ethanol was effectively eliminated. The acetone-assisted HPPI source was developed for efficient ionization of EC through a photoionization-induced proton transfer reaction between EC molecules and protonated acetone ions. The accurate quantitative analysis of EC in liquor was achieved by introducing an internal standard method (ISM) using deuterated EC (d 5-EC). As a result, the limit of detection (LOD) for EC was 8.88 μg/L with the analysis time of only 2 min, and the recoveries ranged from 92.3 to 113.1%. Finally, the prominent capability of the developed system was demonstrated by rapid determination of trace EC in Chinese liquors with different flavor types, exhibiting wide potential applications in online quality control and safety evaluation of not only Chinese liquors but also other liquor and alcoholic beverages.

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“…Numerous flavor compounds are generated during the special fermentation and distillation process for making Baijiu. 6 In addition to ethanol and water, many volatile compounds will be steamed out along with some non-volatile compounds in trace levels. It is also probable that peptides with bioactivities will enter into Baijiu through the distillation process.…”

Section: Introductionmentioning

confidence: 99%

Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production

et al. 2018

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An Efficient Assay for Simultaneous Quantification of Ethyl Carbamate and Phthalate Esters in Chinese Liquor by Gas Chromatography-Mass Spectrometry

Cited by 14 publications

References 34 publications

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production

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