Quantificação de carbamato de etila em vinhos

• Autor(a) principal: Picoli, Paula Monique Chiconi de [UNESP]
• Data de Publicação: 2012
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/120568
• topic: Vinho e vinificação - Química; Vinho e vinificação - Analise; Bebidas destiladas; Saúde pública; Cromatografia a gás; Bebidas alcoolicas - Sabor e aroma; Wine and wine making - Chemistry

The ethyl carbamate is a compound present in most foods yeast-distillates; due to its carcinogenic potential, national legislation has established a limit of 0.150 µg / mL for spirits, so the values above the same, pose a threat to both public health as well for the economic sector by preventing the export of these products. The aim of this work is to provide the optimization of an analytical method employing the technique of gas chromatography equipped with flame ionization detector (FID) to determine the concentration levels of ethyl carbamate in some samples of wine. The use of ethyl acetate as solvent employed in the extraction, the ethyl carbamate present in wine samples proved to be suitable, where Recoveries were between 97.6 to 103.3% (m / m), with a standard deviation for between 0.56 to 3.50%. The concentrations of ethyl carbamate in particular wine samples vary between 3.22 µg / ml and 3.80 µg / mL, with a mean of 3.48 µg / mL. These valuesare all above the limit set by law. Thus, the results indicate the need for changes in the process of wine production, in order to control the levels of the substance