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New HPLC method to determine ethyl carbamate in alcoholic beverages using fluorescence detection

, : New HPLC method to determine ethyl carbamate in alcoholic beverages using fluorescence detection. Journal of Food Science 67(5): 1616-1620

A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2 micro g/litre, and an average intermediate precision of 6.3%.


DOI: 10.1111/j.1365-2621.2002.tb08693.x

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