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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