Determination of ethyl carbamate in cachaça produced from copper stills by HPLC.

Ana Maria de Resende Machado, M das Graças Cardoso, Adelir Aparecida Saczk, Jeancarlo Pereira dos Anjos, Lidiany Mendonça Zacaroni, Haroldo Silveira Dórea, David Lee Nelson

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Campus Universitário CP 3037, CEP 37200-000 Lavras, MG, Brazil.

Food chemistry 2013 Jun 1

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Ethyl carbamate (EC) is a common substance in fermented foods and drinks, and its quantification is important because of its carcinogenic nature and its usually presence in alcoholic beverages. The present work involved the development and validation of an analytical method for the evaluation of EC in cachaça by HPLC-FLD after previous derivatization with xanthydrol. The method presented a mean recovery of 94.88%, an intra-day precision of 4.19% (30.0 μgL(-1)) and 3.32% (75.0 μgL(-1)), a coefficient of determination (r(2)) equal to 0.9985, and limits of detection and quantification equal to 6.39 and 21.32 μgL(-1), respectively. The results show that the analytical method is accurate, reproducible and linear over the concentration range from 5.0 to 160 μg of EC per litre. The method was applied to the analysis of EC in cachaça, the analyses being rapid and efficient. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Ana Maria de Resende Machado, M das Graças Cardoso, Adelir Aparecida Saczk, Jeancarlo Pereira dos Anjos, Lidiany Mendonça Zacaroni, Haroldo Silveira Dórea, David Lee Nelson. Determination of ethyl carbamate in cachaça produced from copper stills by HPLC. Food chemistry. 2013 Jun 1;138(2-3):1233-8