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[Determination of ethyl carbamate in wine by HPLC-FLD]
Dawei Chen1, Shuoyan Yin2, Jie Gao2
1China National Centre for Food Safety Risk Assessment/Key Laboratory of Food Safety Risk Assessment, 100021, China. dila2006@163.com
Objective:
To evaluate the method for determining ethyl carbamate (EC) in wine by HPLC-FLD.
Methods:
Samples were derived and determined by HPLC with a fluorescence detector. Using a Agilent TC-C18 (250 mm x 4.6 mm x 5 microm) column and a mixture of CH3CN-0.02 mol/L CH3COONa as mobile phase for gradient elution. The incidence light wavelength was 233 nm, emission wavelength was 600 nm. The fluorescence reaction time was 30 min. The contents were calculated with an external standard.
Results:
The linearity was good in the ranges of 10-500 microg/L for EC. The average recovery rates of EC was 93.7%-106.0%. The RSD was 1.4%-2.8%, and the limit of quantification was 15 microg/L. GC-MS and HPLC-FLD were compared to evaluate for determining EC content in wine.
Conclusion:
The HPLC-FLD method was simple, accurate and suitable for the determination of EC in multitudinous wine.
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