Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China
Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China
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DOI：
10.1080/19393210.2011.557783
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发表时间：
2011-01-01
影响因子：
2.9
通讯作者：
Wu, Y. N.
中科院分区：
文献类型：
--
作者：
Liu, Y. P.;Dong, B.;Wu, Y. N.
采用固相萃取-稳定同位素稀释气相质谱联用技术分析了145份葡萄酒、谷物烈酒和酒酱中的氨基甲酸乙酯（EC）。样本来自河北省8个地区（石家庄、保定、邯郸、秦皇岛、廊坊、张家口、邢台和沧州）的市场。方法检出限为2 μ g kg-1，加样回收率为95.7 ~ 102%，RSD为2.3 ~ 5.6%。酒、谷酒和酒酱中氨基甲酸乙酯的平均浓度分别为14.7 (2.0 ~ 44.5)μ g kg-1、33.8 (2.9 ~ 129)μ g kg-1和8.7 (2.0 ~ 63.3)μ g kg-1。研究结果为我国发酵酒中氨基甲酸乙酯含量的限量标准的制定提供了依据。
Ethyl carbamate (EC) in wine, grain spirits and wine sauce (145 samples) was analysed using solid-phase extraction and stable isotope dilution GC/MS. Samples were obtained from markets in eight areas (Shijiazhuang, Baoding, Handan, Qinhuangdao, Langfang, Zhangjiakou, Xingtai and Cangzhou) of Hebei Province, China. The method had a limit of detection of 2 mu g kg-1, with recoveries varying from 95.7 to 102% and RSD ranging 2.3-5.6%. The average concentrations of ethyl carbamate in wines, grain spirits and wine sauce were 14.7 (2.0-44.5) mu g kg-1, 33.8 (2.9-129) mu g kg-1 and 8.7 (2.0-63.3) mu g kg-1, respectively. The results led to the development of limit standards that can be used to predict the concentration of ethyl carbamate in Chinese fermented wines.