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|metadata.artigo.dc.title:||Determination of ethyl carbamate in cachaça produced from copper stills by HPLC|
|metadata.artigo.dc.creator:||Machado, Ana Maria de Resende|
Cardoso, Maria das Graças
Saczk, Adelir Aparecida
Anjos, Jeancarlo Pereira dos
Zacaroni, Lidiany Mendonça
Dórea, Haroldo Silveira
Nelson, David Lee
|metadata.artigo.dc.identifier.citation:||MACHADO, A. M. de R. et al. Determination of ethyl carbamate in cachaca produced from copper stills by HPLC. Food Chemistry, London, v. 138, n. 2/3, p. 1233–1238, Jun. 2013.|
|metadata.artigo.dc.description.abstract:||Ethyl carbamate (EC) is a common substance in fermented foods and drinks, and its quantification is important because of its carcinogenic nature and its usually presence in alcoholic beverages. The present work involved the development and validation of an analytical method for the evaluation of EC in cachaça by HPLC-FLD after previous derivatization with xanthydrol. The method presented a mean recovery of 94.88%, an intra-day precision of 4.19% (30.0 μg L−1) and 3.32% (75.0 μg L−1), a coefficient of determination (r2) equal to 0.9985, and limits of detection and quantification equal to 6.39 and 21.32 μg L−1, respectively. The results show that the analytical method is accurate, reproducible and linear over the concentration range from 5.0 to 160 μg of EC per litre. The method was applied to the analysis of EC in cachaça, the analyses being rapid and efficient.|
|Appears in Collections:||DQI - Artigos publicados em periódicos|
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