Food Science and Biotechnology

, Volume 22, Issue 3, pp 599–603 | Cite as

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

  • Jin Hyo Kim
  • Jong-Min Park
  • Geun-Hyoung Choi
  • Young-Wan Kim
Research Article
First Online:
Received:
Revised:
Accepted:

Abstract

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.

Keywords

ethyl carbamate diethyl succinate diatomaceous earth quantitative analysis fermented food 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Jin Hyo Kim
    • 1
  • Jong-Min Park
    • 1
  • Geun-Hyoung Choi
    • 1
  • Young-Wan Kim
    • 2
  1. 1.Chemical Safety Division, National Academy of Agricultural ScienceRural Development AdministrationSuwon, GyeonggiKorea
  2. 2.Department of Food and BiotechnologyKorea UniversitySejongKorea

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