Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: Application to South African wine and spirits

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dc.contributor.authorAlberts P.
dc.contributor.authorStander M.A.
dc.contributor.authorde Villiers A.
dc.date.accessioned2011-10-13T16:58:36Z
dc.date.available2011-10-13T16:58:36Z
dc.date.issued2011
dc.description.abstractEthyl carbamate (EC) is a known genotoxic carcinogen that is frequently present in alcoholic beverages and is therefore a public health concern. As a consequence, maximum concentration levels for EC in these commodities are legislated in several countries. Quantitative analytical methods are therefore essential to monitor EC levels in beverages. Most published analytical methods for the determination of EC in alcoholic beverages utilise elaborate sample pre-treatment procedures to obtain injectable samples, or yield low sensitivity, for example where direct injection is used. In addition, these procedures often require large volumes of toxic solvents and are not generally applicable to diverse alcoholic beverages. This paper describes a novel procedure for the determination of EC in wines, fortified wines and spirits. The procedure is based on reversed-phase solid-phase extraction (SPE) sample clean-up combined with normal-phase liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometric (NP-LC-APCI-MS/MS) analysis. This method provides a rapid, robust and simple analytical procedure suitable for the analysis of a diverse range of alcoholic beverages. The accuracy of the method (expressed as average recovery from diverse matrices) is 94.5%, with limits of detection (LODs) ranging between 0.25 and 0.63 μg l-1 for different matrices. Benefits such as simplified sample preparation, low detection limits, low solvent consumption and good selectivity render the methodology ideally suited to study the occurrence of EC in diverse commodities. The method was applied to study the occurrence of EC in South African wines, fortified wines and spirits. South African wines, aged 1-9 years, contained 1.8-31 μg l-1 EC (RSD=69%, n=106), fortified wines aged 2-34 years contained 2.8-79 μg l-1 EC (RSD=89%, n=21), and brandies aged 3-20 years contained 4.4-95 μg l-1 EC (RSD=105%, n=26). Factors affecting the formation of EC in these commodities were investigated and storage temperature, alcohol content and pH were found to affect the rate of EC formation. Of these variables storage temperature has by far the greatest effect. © 2011 Taylor & Francis.
dc.description.versionArticle
dc.identifier.citationFood Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
dc.identifier.citation28
dc.identifier.citation7
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79960331068&partnerID=40&md5=50fbf367440937ef0c593ea81674e6c2
dc.identifier.issn19440049
dc.identifier.other10.1080/19440049.2011.568010
dc.identifier.urihttp://hdl.handle.net/10019.1/16786
dc.subjectBeverages
dc.subjectClean-up
dc.subjectEthyl carbamate
dc.subjectLiquid chromatography/mass spectrometry
dc.subjectSurvey
dc.subjectWine
dc.subjectAlcohol contents
dc.subjectAlcoholic beverages
dc.subjectAnalytical method
dc.subjectAnalytical procedure
dc.subjectAverage recovery
dc.subjectClean-up
dc.subjectConcentration levels
dc.subjectDiverse matrices
dc.subjectDiverse range
dc.subjectEthyl carbamate
dc.subjectGenotoxic
dc.subjectLC-MS/MS
dc.subjectLimits of detection
dc.subjectLiquid chromatography/mass spectrometry
dc.subjectLow detection limit
dc.subjectLow sensitivity
dc.subjectPublic health
dc.subjectReversed phase
dc.subjectSample clean-up
dc.subjectSample preparation
dc.subjectSample pretreatment
dc.subjectSolid-phase extraction
dc.subjectSolvent consumption
dc.subjectStorage temperatures
dc.subjectTandem mass spectrometric
dc.subjectToxic solvents
dc.subjectAtmospheric pressure
dc.subjectChemical analysis
dc.subjectDirect injection
dc.subjectIonization of liquids
dc.subjectLiquid chromatography
dc.subjectLiquids
dc.subjectpH effects
dc.subjectSpectrometry
dc.subjectWine
dc.subjectExtraction
dc.subjectalcohol
dc.subjecturethan
dc.subjectalcoholic beverage
dc.subjectarticle
dc.subjectchemical analysis
dc.subjectdistilled spirit
dc.subjectfortified wine
dc.subjectlimit of detection
dc.subjectliquid chromatography
dc.subjectmass spectrometry
dc.subjectpH
dc.subjectpriority journal
dc.subjectred wine
dc.subjectsolid phase extraction
dc.subjectSouth Africa
dc.subjectstorage temperature
dc.subjectwhite wine
dc.subjectwine
dc.titleDevelopment of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: Application to South African wine and spirits
dc.typeArticle
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