旋转蒸发结合GC-MS/MS测定白酒中氨基甲酸乙酯

摘要

氨基甲酸乙酯（Ethyl carbamate，EC），是发酵食物和酒精饮品在发酵或贮存过程中天然产生的一种致癌性污染物。以D5-氨基甲酸乙酯为内标，采用旋转蒸发结合GC-MS/MS法分析测定白酒中EC含量，完善优化实验条件，经实验分析得到最佳旋转蒸发温度为40℃。此条件下，旋转蒸发时间约为15 min，标准工作曲线相关系数R2=0.99996,检出限为0.6μg/L，加标回收率在97.5%～100.5%之间，相对标准偏差RSD均＜5%，能够满足白酒中EC检测分析需要。%EC is a kind of carcinogenic pollutants produced naturally in the fermentation/storage process of fermented food/alcoholic bever-ages. In this study, D5-EC used as the internal standard, rotary evaporation coupled with GC-MS/MS was adopted for measuring EC content in Baijiu. The optimum detection conditions were summed up as follows:rotary evaporation temperature was at 40℃, evaporation time was 15 min, R2=0.99996, the detection limit was 0.6μg/L, the recovery rate was within 97.5%~100.5%, and RSD<5%. Such method was suitable for the detection of EC content in Baijiu.