SIMULTANEOUS DETECTION OF ETHYL CARBAMATE AND UREA IN CHINESE YELLOW RICE WINE BY HPLC-FLD

Abstract

Ethyl carbamate (EC) is a naturally occurring component in fermented products, especially in Chinese yellow rice wine. A rapid and simple HPLC method is proposed for the simultaneous analysis of EC and urea in Chinese yellow rice wine. EC and urea reacted with xanthydrol (9H-xanthen-9-ol) under hydrochloric acid solution to produce fluorescent substances that could be quantified using FLD (λex = 234 nm, λem = 600 nm) after chromatographic separation from interferences. The determination results proved that such a method had good linear relationship (the correlation coefficient, R² > 0.999), good repeatability (RSD < 3.4%), and good recovery (94.4%–101%). The limits of detection (LOD) and limits of quantitation (LOQ) were 7.00 µg/L and 20.7 µg/L, respectively, for EC; whereas, 100 µg/L and 300 µg/L, respectively, for urea. The new HPLC-FLD procedure is suitable for the fast, reliable, convenient, and inexpensive determination of EC and urea in Chinese yellow rice wine.

Keywords:

• Chinese yellow rice wine
• detection
• ethyl carbamate
• FLD
• HPLC
• urea

ACKNOWLEDGMENT

This study was supported by the Science and Technology Foundation of Shaoxing (2011A23012 and 2011C10010). The authors thank Zhejiang Provincial Center for Disease Control and Prevention for its technical support in this work.