Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine

2016 ◽  
Vol 10 (6) ◽  
pp. 2068-2077 ◽  
Author(s):  
Weidong Bai ◽  
Shuangge Sun ◽  
Wenhong Zhao ◽  
Min Qian ◽  
Xiaoyan Liu ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Aroma Compounds ◽  
Rice Wine

An improved method for determination of ethyl carbamate in Korean traditional rice wine

2001 ◽  
Vol 26 (6) ◽  
pp. 363-368 ◽  
Author(s):  
I-S Woo ◽  
I-H Kim ◽  
U-J Yun ◽  
S-K Chung ◽  
I-K Rhee ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Rice Wine ◽  
Improved Method ◽  
Traditional Rice

Development of an indirect ELISA for the determination of ethyl carbamate in Chinese rice wine

2017 ◽  
Vol 950 ◽  
pp. 162-169 ◽  
Author(s):  
Lin Luo ◽  
Hong-Tao Lei ◽  
Jin-Yi Yang ◽  
Gong-Liang Liu ◽  
Yuan-Ming Sun ◽  
...  
Keyword(s):  
Indirect Elisa ◽  
Ethyl Carbamate ◽  
Rice Wine ◽  
Chinese Rice Wine

Determination of Ethyl Carbamate in Chinese Yellow Rice Wine by Diatomaceous Earth Extraction and GC/MS Method

2015 ◽  
Vol 98 (3) ◽  
pp. 834-838 ◽  
Author(s):  
Pinggu Wu ◽  
Liqun Zhang ◽  
Xianghong Shen ◽  
Liyuan Wang ◽  
Yan Zou ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Quantitative Determination ◽  
Analytical Method ◽  
Diatomaceous Earth ◽  
Capillary Column ◽  
Internal Standard ◽  
Ethyl Carbamate ◽  
Rice Wine ◽  
Average Recovery

Abstract A sensitive and rapid analytical method based on alkaline diatomaceous earth extraction followed by GC/MS was developed for the quantitative determination of the toxic contaminant ethyl carbamate (EC) in yellow rice wines. The optimal extraction conditions were investigated. With the application of diatomaceous earth extraction, the damage of organic acids to the capillary column was greatly reduced. By using d5-EC as an internal standard for quantitative analysis of EC, the linearity of the calibration curves was good between 10 and 1000 ng/mL. The LOD and LOQ were 1.7 and 5.0 μg/kg, respectively. The spiked level of EC was 5.0–300 μg/kg, and the average recovery of the spikes was between 78.4 and 98.2%, with an RSD between 4.3 and 8.3%. Upon validation by five laboratories when spiked with 50, 100, and 300 μg/kg, the average respective recoveries were 102.9, 102.2, and 98.7% with a RSD between 0.7 and 8.1%. The validation results demonstrated that the method is fast, simple, selective, and suitable for the determination of EC in yellow rice wines.

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