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  • Title: Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China.
    Author: Liu YP, Dong B, Qin ZS, Yang NJ, Lu Y, Yang LX, Chang FQ, Wu YN.
    Journal: Food Addit Contam Part B Surveill; 2011; 4(1):1-5. PubMed ID: 24779655.
    Abstract:
    Ethyl carbamate (EC) in wine, grain spirits and wine sauce (145 samples) was analysed using solid-phase extraction and stable isotope dilution GC/MS. Samples were obtained from markets in eight areas (Shijiazhuang, Baoding, Handan, Qinhuangdao, Langfang, Zhangjiakou, Xingtai and Cangzhou) of Hebei Province, China. The method had a limit of detection of 2 µg kg⁻¹, with recoveries varying from 95.7 to 102% and RSD ranging 2.3-5.6%. The average concentrations of ethyl carbamate in wines, grain spirits and wine sauce were 14.7 (<2.0-44.5) µg kg⁻¹, 33.8 (2.9-129) µg kg⁻¹ and 8.7 (<2.0-63.3) µg kg⁻¹, respectively. The results led to the development of limit standards that can be used to predict the concentration of ethyl carbamate in Chinese fermented wines.
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