Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS

Zhu Huang; Xiao-Dong Pan; Ping-Gu Wu; Qing Chen; Jian-Long Han; Xiang-Hong Shen

doi:10.1016/j.foodchem.2013.06.128

Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS

Food Chem. 2013 Dec 15;141(4):4161-5. doi: 10.1016/j.foodchem.2013.06.128. Epub 2013 Jul 4.

Authors

Zhu Huang¹, Xiao-Dong Pan, Ping-Gu Wu, Qing Chen, Jian-Long Han, Xiang-Hong Shen

Affiliation

¹ Department of Ophthalmology, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China.

PMID: 23993600
DOI: 10.1016/j.foodchem.2013.06.128

Abstract

A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were <5%. Subsequently, a collaborative trial was organized for the further validation. The RSDs for repeatability and reproducibility were 1.2-7.8% and 2.3-9.6% respectively. It indicated that the present method performed well in different laboratories.

Keywords: Collaboratory study; Ethyl carbamate; Fermented foods; GC-MS; Solid-phase extraction.

Publication types

Research Support, Non-U.S. Gov't
Validation Study

MeSH terms

Alcoholic Beverages / analysis*
Gas Chromatography-Mass Spectrometry / methods*
Solid Phase Extraction
Soy Foods / analysis*
Urethane / analysis*
Urethane / isolation & purification

Substances

Urethane