Determination of Urethane in Chinese rice wine by supported liquid extraction coupled and gas chromatography-mass spectrometry

摘要

The level of urethane or ethyl carbamate as a byproduct in the fermentation of rice wine and other alcoholic beverages has become health concern. The purpose of this paper is to establish a method to determine the level of urethane in the traditional Chinese rice wine. In this paper, rice wine samples were prepared with a supported liquid extraction (SLE) prodecedure followed by GC-MS analysis. SLE cartridges were used for sample cleanup, and the target urethane was eluted from the cartridge by methylene chloride. Samples after cleanup were determined by GC/MS with a capillary column (DA-INNOWAX, 30 m × 0.25 mm ×0.25μm) after concentrating by evaporation under nitrogen. The detection limit of urethane was found at 2 μg/kg. Calibration of linear correlation from 0.01 to 20 μg/mL was used and the correlation coefficient was 0.999. The mean recoveries of spiked samples at the level of 0.02 μg/mL, 2 μg/mL and 2 μg/mL were in the range from 86.5% to 110.5%. The relative standard deviations (n = 5) were from 3.81% to 9.27%. This method was validated to be easy-to-handle, efficient and specific for the determination of urethane in rice wine samples.