A METHOD FOR THE DETERMINATION OF METHYL CARBAMATE AND ETHYL CARBAMATE IN WINES

被引：18

作者：

SEN, NP

SEAMAN, SW

WEBER, D

机构：

[1] Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Health and Welfare Canada, Ottawa Ontario

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 02期

关键词：

METHYL CARBAMATE; ETHYL CARBAMATE; WINE; DIMETHYL PYROCARBONATE; GAS CHROMATOGRAPHY;

D O I：

10.1080/02652039209374057

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method is described for the simultaneous determination of methyl carbamate (MC) and ethyl carbamate (EC) in wines that is based on: (a) extraction of the sample with dichloromethane using an extraction tube or an alumina-Celite column, (b) concentration of the extract to a small volume, and (c) determination by gas-liquid chromatography-thermal energy analyser (N-mode). The method is highly sensitive (1-2 ng/ml), accurate (recoveries > 80%), and precise (CV, 5-10%). Nineteen of 27 samples of wines analysed contained traces (up to 2.7 ng/ml) of MC, and most contained EC (up to 70 ng/ml). Wines treated in the laboratory with 200 ppm dimethyl pyrocarbonate (DMPC)-a cold sterilant recently approved for use in wines-indicated that such a treatment may increase the MC contents of the wines to 10 ng/ml. Additional studies suggested that formation of MC in DMPC-treated wines is dependent on both pH and ammonia content of the wines. The identity of MC in a few selected samples was confirmed by gas-liquid chromatography-high resolution (10 K) mass spectrometry. The natural low levels of MC found in these wines are not considered to pose a risk to human health.

引用

页码：149 / 160

页数：12

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