SIMULTANEOUS DETECTION OF ETHYL CARBAMATE AND UREA IN CHINESE YELLOW RICE WINE BY HPLC-FLD

Ethyl carbamate (EC) is a naturally occurring component in fermented products, especially in Chinese yellow rice wine. A rapid and simple HPLC method is proposed for the simultaneous analysis of EC and urea in Chinese yellow rice wine. EC and urea reacted with xanthydrol (9H-xanthen-9-ol) under hydrochloric acid solution to produce fluorescent substances which could be quantified using FLD (?ex = 234 nm, ?em = 600 nm) after chromatographic separation from interferences. The determination results proved that such method had good linear relationship (the correlation coefficient, R2 > 0.999), good repeatability (RSD <3.4%) and good recovery (94.4%?101%). The limits of detection (LOD) and limits of quantitation (LOQ) were 7.00 µg/L and 20.7 µg/L, respectively, for EC; whereas, 100 µg/L and 300 µg/L, respectively, for urea. The new HPLC-FLD procedure is suitable for the fast, reliable, convenient and inexpensive determination of EC and urea in Chinese yellow rice wine.