Method For Ethyl Carbamate Determination In Xinjiang Wine And Statistical Analysis

Ethyl carbamate(EC) is a kind of harmful compound in fermented food and produced in the process of fermentation. As early as 1943 it was shown to have carcinogenic. It increased risk of lung, liver, lymph and skin cancer. It had been classified as a group 2A carcinogen, “probably carcinogenic to humans”, by the International Agency for Research on Cancer(IARC) in 2007. BMDL of EC is 0.3 mg/kg BW/day. It was stipulated by the sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives(JECFA) in 2005. The human body daily intake EC from food is about 15 ng per kilogram of body weight. If you drink alcoholic beverages, your intake of alcohol should be 80 ng per kilogram of body weight. Therefore, the main source of human intake of EC is drinking alcoholic.Many countries had established the limit standard of EC in alcoholic beverages. In 2002, FAO had focused on monitoring EC. FAO formulated the international limited standard of EC content in alcoholic can not exceed 20μg/L. The limit standard of EC in wine has not yet established in China. Therefore, this paper aims to establish economic and efficient detection method of EC, and then detection the EC of wine in Xinjiang by this method. Understand the content of the status of the EC of Xinjiang wine, to provide data for risk assessment EC content in Xinjiang wine, and Provide data support for setting limits standard of EC in alcoholic beverages.The main research contents in this thesis are as follows: From the Solid Phase Extraction Column, elution solvent, elution condition and other aspects to optimize conditions for pretreatment. The GC/MS method is established for determination of EC in wine. Drawing the standard curve and determining the method detection limit. The precision and accuracy of this method were confirmed by standard addition recovery test with different concentration levels. Finally, method for ethyl carbamate determination in Xinjiang wine and statistical analysisBased on these studies, the results are listed below. Wine is purified Celite SPE column with ethyl acetate / diethyl ether mixed solution eluted and GC/MS is detected. The method recovery rate is 89.1% to 104%. The detection limit of the method is 4.88μg/kg. The analyzing results indicate that the method presented is of great exactness in project analyzing. A simple and rapid method for the determination of EC by GC/MS was developed.Conclusion: The ethyl carbamate was detected in all commercial wine in Xinjiang. The EC concentration ranged from 5.23 to 285μg/kg in 79 copies of wine, the average content was 27.0μg/kg. According to the analysis on the survey results of EC content: the content of EC in white wine is much less than those in red wine, and the content of EC increased with age. There were no significant differences between the different content of the wine. The significant difference of EC levels between different production areas. 69.7% of the samples less than international standard limit of 20μg/L, only 38.0% of the sample are less than 10μg/L "true safe dose". There is the risk of EC contamination in Xinjiang wine.