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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Huang Z,Pan XD,Wu PG,Chen Q,Han JL,Shen XHdoi
10.1016/j.foodchem.2013.06.128subject
Has Abstractpub_date
2013-12-15 00:00:00pages
4161-5issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00905-9journal_volume
141pub_type
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