Development of easy and efficient methods for quantitative analysis of ethyl carbamate using GC-MS in various fermented foods

To develop more efficient quantitative analysis of ethylcarbamate in fermented food, the major disturbance was identified as diethyl succinate on GC-MS through matching with mass fragmentation pattern on mass library and comparison of retention time. And the clean-up method was developed based on th...

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Bibliographic Details
Published in:Food science and biotechnology 2013, 22(3), , pp.599-603
Main Authors: Kim, Jin Hyo, Park, Jong-Min, Choi, Geun-Hyoung, Kim, Young-Wan
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Article
식품과학
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Summary:To develop more efficient quantitative analysis of ethylcarbamate in fermented food, the major disturbance was identified as diethyl succinate on GC-MS through matching with mass fragmentation pattern on mass library and comparison of retention time. And the clean-up method was developed based on the difference of partition coefficient between ethyl carbamate and diethyl succinate. Finally, a washing step was added with 1% dichloromethane in n-hexane on diatomaceous earth cartridge, and successfully applied to remove diethyl succinate from the matrix. The developed method showed acceptable recovery rate (69.5–88.4%) and limit of quantitation (1.0–1.2 ng/mL) on several fermented foods.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-013-0120-y