Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/100029
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dc.creatorP. Herbert
dc.creatorL. Santos
dc.creatorM. Bastos
dc.creatorP. Barros
dc.creatorA. Alves
dc.date.accessioned2019-11-04T00:06:05Z-
dc.date.available2019-11-04T00:06:05Z-
dc.date.issued2002
dc.identifier.issn0022-1147
dc.identifier.othersigarra:56310
dc.identifier.urihttps://hdl.handle.net/10216/100029-
dc.description.abstractA new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbarnate in samples of wine, fortified wine, and wine brandy, by a precolumn derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2 mug/L, and an average intermediate precision of 6.3%. The comparison of the results obtained for EC analysis on the same wine brandy samples by GC/MS and HPLC are statistically indistinguishable with 97.5% probability. The results of the analysis of 42 samples are presented.
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectOutras ciências agrárias
dc.subjectOther Agrarian Sciences
dc.titleNew HPLC method to determine ethyl carbamate in alcoholic beverages using fluorescence detection
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Engenharia
dc.identifier.doi10.1111/j.1365-2621.2002.tb08693.x
dc.identifier.authenticusP-000-P6Q
dc.subject.fosCiências agrárias::Outras ciências agrárias
dc.subject.fosAgrarian Sciences::Other Agrarian Sciences
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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