ETHYL CARBAMATE AND HYDROGEN CYANIDE - 12/04/2007
Chemical Control is able to perform the quantitative analytical determination of ethyl carbamate on wine and spirits through GC-MS technique and of hydrogen cyanide on foods, wine and spirits in HS-GC-NPD.
Ethyl carbamate (EC, urethane) is a naturally occurring component of fermented foods and beverages, such as spirits, wine, beer, bread, soy sauce and yoghurt. Therefore, the major source of human dietary exposure to ethyl carbamate is through the consumption of fermented foods and beverages. The World Health Organisation (WHO) has officially labelled ethyl carbamate as a Group 2A carcinogen (substance likely to cause cancer in humans), like acrylamide, arsenic, anabolic steroids.
Also EFSA has received a request to provide a scientific opinion on the risks to human health related to the presence of ethyl carbamate in foods and beverages, in particular alcoholic beverages (stone fruit brandies).
As regards the basics of the major formation pathway and kinetics of EC, the compound is formed during the fermentation process, distillation or during storage.
Concerning wine, arginine, usually one of the most abundant yeast available amino acids in grape juice, is taken up by wine yeast as a nutrient and may be metabolized yielding urea if present in excess amounts. If the urea cannot be further metabolized and accumulates above a critical concentration, yeast strains release it from their cells into the wine during or at the end of fermentation. Urea can spontaneously react with the alcohol in wine to form EC. The chemical reaction between urea and ethanol is exponentially accelerated at elevated temperatures. To a lesser extent citrulline, an amino acid which is not incorporated into yeast protein, and is formed during arginine biosynthesis, can serve as an EC precursor. Lactic acid bacteria can also be a source of citrulline under winemaking conditions. However, the key reaction for EC formation in wine is between urea and ethanol.
The most important precursors from ethyl carbamate in stone fruit brandies are hydrogen cyanide or its salts thereof, the cyanides.
Concern among regulatory authorities is also growing since EFSA called on member state regulators to send in any data on levels of ethyl carbamate, and also cyanides, in foods and beverages.
Referring to the topic above specified, Chemical Control laboratory is able to support the customer in the quantitative analytical determination of ethyl carbamate on wine and spirits by means of GC-MS instrumental technique and of hydrogen cyanide on foods, wine and spirits with HS-GC-NPD technique.
For further information please contact:
CUSTOMER SERVICE
CANTAMESSA dott.ssa Liliana
Tel: +39 0171 417452
