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Fast and Selective Pressurized Liquid Extraction with Simultaneous In-Cell Cleanup for the Analysis of Ethyl Carbamate in Fermented Solid Foods

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Abstract

A novel analytical methodology that could be used to identify ethyl carbamate (EC) in fermented solid foods was developed and validated. The method was based on selective pressurized liquid extraction with a simultaneous in-cell cleanup combined with gas chromatography–tandem mass spectrometry. The final method was performed at 50 °C for 2 × 5 min using ethyl acetate. Florisil was placed inside the extraction cell downstream of the sample to remove interfering compounds. The proposed method showed a limit of detection of 0.3 μg kg−1 and a limit of quantitation of 1.0 μg kg−1. The recoveries ranged from 98 to 107 % with relative standard deviations of <7 %. The validated method was successfully applied for the determination of EC in French bread, sauerkraut and fermented bead curd samples.

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Acknowledgments

This work was supported by the fund from Quality Safety and Risk Assessment Laboratory in livestock and poultry products, Nanchang, Ministry of Agriculture, and Key Laboratory for Quality and Safety of Agricultural Products, Jiangxi Academy of Agricultural Sciences.

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Authors and Affiliations

  1. Key Laboratory for Quality and Safety of Agricultural Products, Agricultural Product Quality Safety and Standards Institute, Jiangxi Academy of Agricultural Sciences, Nanchang, 330200, People’s Republic of China

    Qie Gen Liao & Lin Guang Luo

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  1. Qie Gen Liao
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  2. Lin Guang Luo
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Correspondence to Lin Guang Luo.

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Liao, Q.G., Luo, L.G. Fast and Selective Pressurized Liquid Extraction with Simultaneous In-Cell Cleanup for the Analysis of Ethyl Carbamate in Fermented Solid Foods. Chromatographia 77, 963–967 (2014). https://doi.org/10.1007/s10337-014-2700-2

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  • DOI: https://doi.org/10.1007/s10337-014-2700-2

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