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

被引：20
|
作者：
Huang, Zhu [1 ]
Pan, Xiao-Dong [2 ]
Wu, Ping-Gu [2 ]
Chen, Qing [2 ]
Han, Jian-Long [2 ]
Shen, Xiang-Hong [2 ]
机构：
[1] Zhejiang Univ, Coll Med, Dept Ophthalmol, Affiliated Hosp 1, Hangzhou 310003, Zhejiang, Peoples R China
[2] Zhejiang Prov Ctr Dis Control & Prevent, Hangzhou 310051, Zhejiang, Peoples R China
来源：
FOOD CHEMISTRY | 2013年 / 141卷 / 04期
关键词：
Ethyl carbamate; GC-MS; Solid-phase extraction; Collaboratory study; Fermented foods; SOLID-PHASE MICROEXTRACTION; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; STONE-FRUIT SPIRITS; FERMENTED FOODS; MASS-SPECTROMETRY; RISK-ASSESSMENT; WINE; PERFORMANCE; EXTRACTION; DESIGN;
D O I：
10.1016/j.foodchem.2013.06.128
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 mu g/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. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：4161 / 4165
页数：5
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