Ice-bath assisted sodium hydroxide purification coupled with GC-MS/MS analysis for simultaneous quantification of ethyl carbamate and 12 N-nitrosoamines in yellow rice wine and beer

Publication date: Available online 17 July 2019Source: Food ChemistryAuthor(s): Yanping Xian, Yuluan Wu, Hao Dong, Ming Liang, Bin Wang, Li Wang, Weidong Bai, Xiaofang Zeng, Min Qian, Xiaojuan ZhaoAbstractEthyl carbamate (EC) and N-nitrosoamines (NAs) are toxic contaminants which can be typically formed in fermented alcoholic beverages. In the present work, a novel approach for simultaneous analysis of EC and NAs in beer and yellow rice wine based on ice-bath assisted sodium hydroxide purification and GC-MS/MS was firstly established. Samples were extracted with acetonitrile-ethyl acetate after addition of internal standards. The extraction solution system was purified by sodium hydroxide solid under ice-bath. After concentration, target analytes were separated on a HP-INNOWAX quartz capillary column and determined under dynamic multiple reactions monitoring mode of MS/MS. The limits of detection and quantification (LOD and LOQ), matrix effect, recovery and precision of the method were evaluated. Results were linear in the concentration range 2-200 μg/L for all analytes of interest, with regression coefficients higher than 0.999. LODs and LOQs were in the ranges of 0.1-0.5 μg/kg and 0.5-1.5 μg/kg, respectively. The mean recoveries at three spiked levels were between 81.5% and 121.0%. The intra- and inter-day precisions were in the ranges of 2.2-9.4% and 1.6-7.9%, respectively. The validated method was successfully applied to determine thirteen targets in commerci...
Source: Food Chemistry - Category: Food Science Source Type: research