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Table 1 Comparison of analytical methods for determining of NMC and EC in fermented food

From: Simultaneous determination of methylcarbamate and ethylcarbamate in fermented foods and beverages by derivatization and GC-MS analysis

Reference

Matrix

Preparation method

Derivatization

Measurement

LOD (μg/L or μg/kg)

LOQ (μg/L or μg/kg)

MC

EC

MC

EC

[10]

Alcoholic beverage

-

9-xanthydrol

HPLC-FLD

 

3.0-

-

-

[11]

Wine

-

9-xanthydrol

HPLC-FLD

-

73.2-

-

243.9-

[12]

Cider spirits

-

9-xanthydrol

HPLC-FLD

-

1.64

-

3.56

[13]

Ethanol solution

-

-

LC-MS/MS

 

2.0

-

5.1

Palinka spirits

LC-MS/MS

 

2.8

-

8.0

[15]

Alcoholic beverage

HS-SPME

-

GC-NPD

-

34

-

-

[19]

Alcoholic beverage

LLE

-

GC-MS

-

2.3

-

10.4

[20]

Fermented food

SPE

-

GC-HRMS

-

0.03

-

0.05

[22]

Stone-fruit spirits

HS-SPME

-

GC-MS/MS

-

0.03

-

0.11

[21]

Stone-fruit spirits

SPE

-

GC-MS/MS

-

0.01

-

0.04

[27]

Italian aqua vitae

LLE

9-xanthydrol

GC-MS

-

1.0

-

-

This study

Fermented food and beverage

LLE

9-xanthydrol

GC-MS

0.11

0.12

0.33

0.38