ART STATE ABOUT CARBAMATE ETHYL DETERMINATIONS AND CONCENTRATION REGULATED IN THE FERMENTED AND DISTILLED DRINKS

Abstract

Ethyl carbamate (CE), also known as carbamic acid ethyl ester or urethane (H2NCOOC2H5), is a known genotoxic carcinogen in experimentation of animals, that is found in various alcoholic beverages and the information in human can still be considered insufficient what increases and it justifies the interest of its investigation. Many analytical techniques have been developed for the determination and quantification of EC, most of them with the use of GC for the volatile character of the sample such as GC-flame ionization detection (FID), GC- mass spectrometry, GC thermionic specific (NPD), GC- Hall electrolytic conductivity detector (HECD), Fourier transform infrared (FTIR), and fluorescence detector (FLD) coupled high performance liquid chromatography. Mass spectrometer detector combined to gas Chromatography (CG-MS) is the most used of them because it is selective, quick, and it doesn't require of purification and extraction of the sample, solid –phase microextration (SPME) with different kind of fibber is a technique used for sample treatment. These determinations have been reported in different matrices in wines, liquors, spirits, grape and others. The Committee Codex of the FAO/WHO has more than enough alimentary preservatives and pollutants that it established maximum limit for the carbamate presence in beverages and spirit. Internationally many researchers are working in these topics. That is way our work will try to develop the analytic method for the determination of EC in our conditions, with the purpose of control the levels in the regulated parameters.