Simple Method for the Determination of Ethyl Carbamate in Alcoholic Beverages

Hashiguchi, Takuhei; Igi, Yukari; Goto, Kuniyasu

doi:10.6013/jbrewsocjapan1988.101.519

Cited by 5 publications

(3 citation statements)

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“…Kato et al 7 described a SPE method for GCflame ionization detection (FID) determination of the EC levels in sake. This method was improved by using a GC/MS detector and the analysis time was shortened 2 . In these methods, an organic solvent must be used for extraction.…”

Section: Introductionmentioning

confidence: 99%

Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase Microextraction

Horii

Goto

2010

Journal of the Institute of Brewing

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An analytical method for the determination of ethyl carbamate in alcoholic beverages has been developed and optimized. A combination of headspace solid phase microextraction (HS-SPME), as the extraction technique, and GC/MS, as the determination technique, was utilized. Analytical grade ethyl carbamate dissolved in ethanol solution was analyzed to determine the optimum analytical conditions. Ethyl carbamate-d 5 was added as an internal standard. The following HS-SPME conditions were investigated: type of stationary phase of the fibre, ethanol content, sample volume and extraction time. The optimized procedure showed that the detection limit, relative standard deviation, and recovery were 6.7 μg/L, 0.4-2.0%, and 103.6-107.6%, respectively. The precision of this new method was equivalent to previous analyses. Finally, the developed method was applied to the analysis of ethyl carbamate in sake.

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Section: Introductionmentioning

confidence: 99%

Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase Microextraction

Horii

Goto

2010

Journal of the Institute of Brewing

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“…Ethyl carbamate was measured with a gas chromatography mass spectrometer using butyl carbamate as internal standard. 19) Production of ume liqueur using an antioxidant. The ume fruits used were frozen Oshukubai fruits produced in Oita Prefecture, Japan in 2007, thawed for use in this study.…”

Section: Methodsmentioning

confidence: 99%

The Concentration of Ethyl Carbamate in CommercialUme(Prunus mume) Liqueur Products and a Method of Reducing It

Hashiguchi

Horii

Izu

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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“…Ethyl carbamate was quantified by gas chromatography-mass spectrometer using butyl carbamate as internal standard. 17) Free hydrogen cyanide was quantified using the 4-pyridinecarboxylic acid pyrazolone method. 18) Total acidity was measured in by the wine analysis method of the Official Method of Analysis of the National Tax Agency of Japan.…”

Section: Methodsmentioning

confidence: 99%

Lignin Is Linked to Ethyl-Carbamate Formation inUme(Prunus mume) Liqueur

Hashiguchi

Izu

Sudo

2012

Bioscience, Biotechnology, and Biochemistry

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Simple Method for the Determination of Ethyl Carbamate in Alcoholic Beverages

Abstract: We developed a simple method for the determination of ethyl carbamate in alcoholic beverages.

Cited by 5 publications

References 0 publications

Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase Microextraction

Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase Microextraction

The Concentration of Ethyl Carbamate in CommercialUme(Prunus mume) Liqueur Products and a Method of Reducing It

Lignin Is Linked to Ethyl-Carbamate Formation inUme(Prunus mume) Liqueur

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