Rapid gas chromatographic method for determining ethyl carbamate in alcoholic beverages with thermal energy analyzer detection.
A rapid column elution method has been developed for the determination of ethyl carbamate (EC) in alcoholic beverages. The beverage is mixed with Celite and packed in a column containing deactivated alumina capped with a layer of sodium sulfate. EC is then eluted with methylene chloride. The method, using a gas chromatograph-thermal energy analyzer with a nitrogen converter for detection and quantitation of EC, has been applied to a variety of alcoholic beverages. Recoveries +/- standard deviations of EC in wine and whisky fortified at the 20 and 133 micrograms/kg (ppb) levels averaged 87.3 +/- 5.3 and 88.7 +/- 3.6%, respectively. The method has a limit of detection of 1.5 ppb. Gas chromatography/mass spectrometry/mass spectrometry was used to confirm the identity and quantitation of EC in selected beverage extracts.
Canas
B J
BJ
Food and Drug Administration, Division of Food Chemistry and Technology, Washington, DC 20204.
Havery
D C
DC
Joe
F L
FL
D000434:Alcoholic Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D002621:Chemistry; D002849:Chromatography, Gas; D008401:Gas Chromatography-Mass Spectrometry; D007202:Indicators and Reagents; D013757:Tetraethylammonium Compounds / Q000032:analysis; D014520:Urethane / Q000032:analysis*; D014920:Wine / Q000032:analysis
D007202:Indicators and Reagents; D013757:Tetraethylammonium Compounds; D014520:Urethane