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Method for detecting ethyl carbamate in yellow wine

A technology of urethane and rice wine, applied in the fields of food analysis and food safety, can solve the problems of high detection cost, time-consuming, unsuitable for routine analysis, etc., achieve simple equipment, simple detection conditions, and uncomplicated sample pretreatment Effect

Inactive Publication Date: 2010-01-06
ZHEJIANG UNIV
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  • Description
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Problems solved by technology

Judging from the current research situation, most of the detection methods of ethyl carbamate in rice wine still use the traditional solid-phase extraction-gas chromatography / mass spectrometry (SPE-GC / MS), which is expensive, time-consuming, and unsuitable. routine analysis

Method used

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  • Method for detecting ethyl carbamate in yellow wine
  • Method for detecting ethyl carbamate in yellow wine
  • Method for detecting ethyl carbamate in yellow wine

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Experimental program
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Embodiment Construction

[0039] High performance liquid chromatography and fluorescence detector adopted: Waters2695 high performance liquid chromatography, Waters2475 fluorescence detector (U.S. Waters company)

[0040] Chromatographic conditions: C18 reverse phase column (250×4.6mm, 4μm), detection temperature 35℃, injection volume 20μL, excitation wavelength λ ex =233nm, emission wavelength λ em =600nm, the mobile phase is methanol and water, and the gradient elution procedure is as follows:

[0041] time / min

Flow rate / mL·min -1

Methanol%

water%

0

0.8

61

39

40

0.8

61

39

42

1

100

0

50

1

100

0

[0042] The relevant reagents used are as follows:

[0043] Urethane standard substance (EC, purchased from Sigma Company), 9-xanthydrol (purchased from Sigma Company), methanol (chromatographically pure), double distilled water, hydrochloric acid (analytical pure), n-pro...

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Abstract

The invention discloses a method for detecting ethyl carbamate in yellow wine, comprising the following steps: (1) pre-processing the yellow wine by using reduced pressure distillation so as to reduce the volume of the yellow wine to 1 / 5-1 / 10 of the initial volume; (2) mixing the pre-processed yellow wine and hydrochloric acid as well as 9-hydroxyl solutions by tons to carry out derivatizing reaction to obtain the derivatized yellow wine; and (3) carrying out component separation on the derivatized yellow wine by using an effective liquid chromatograph and calculating the content of the ethyl carbamate by using an external standard method. The method has simple operation and low detection cost, and has simpler needed apparatus, easier sample pre-processing, more convenient needed detection condition and shorter spent detection time when compared with an analysis method for solid phase extraction-gas chromatography / mass spectrometry (SPE-GC / MS).

Description

technical field [0001] The invention belongs to the technical field of food analysis and food safety, and in particular relates to a method for detecting the content of ethyl carbamate in rice wine. technical background [0002] Urethane (abbreviated as EC, also known as urethane) widely exists in various fermented foods, especially in drinking wine, and is a potential carcinogen. The International Agency for Research on Cancer of the World Health Organization has classified ethyl carbamate (EC) as a 2A carcinogen, which is as dangerous as acrylamide. The World Health Organization and the United Nations Food and Agriculture Organization (WHO / FAO) Food Additives Committee (JECFA) conducted a systematic assessment of ethyl carbamate in 2005, emphasizing that the intake of ethyl carbamate mainly comes from drinking alcohol, and it is recommended that it must Take effective measures to reduce the content of ethyl carbamate in drinking alcohol. [0003] Due to the low concentra...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N1/28G01N30/36G01N30/89
Inventor 陈启和傅明亮章海锋何国庆翁育辉
Owner ZHEJIANG UNIV
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