Analysis of ethyl carbamate in Korean soy sauce using high-performance liquid chromatography with fluorescence detection or tandem mass spectrometry and gas chromatography with mass spectrometry |
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| Affiliation: | 1. Center for Food Standard Evaluation, Korea Food and Drug Administration, 231 Jinheungno, Eunpyeong-gu, Seoul 122-704, Republic of Korea;2. School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-921, Republic of Korea;3. Department of Pharmacology, College of Medicine, Hanyang University, 17 Heangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea;4. Department of Food and Nutrition, College of Human Ecology and Institute of Biomedical Science, Hanyang University, 17 Heangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea;1. Department of Biotechnology, Faculty of Science, Mahidol University, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand;2. National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand;1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China;2. Zhejiang Guyuelongshan Shaoxing Wine Company, 13 Yangjiang Road, Shaoxing, Zhengjiang 312000, China;1. Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan;2. Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan;3. Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan;1. Chiba Industrial Technology Research Institute, 889 Kasoricho, Wakabaku, Chiba 264-0017, Japan;2. Commerce, Industry and Labor Department, Chiba Prefecture, Chiba 260-8667, Japan;3. National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642, Japan;4. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan;1. Department of Ophthalmology, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China;2. Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China |
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| Abstract: | A specific, sensitive procedure involving high-performance liquid chromatography (HPLC) coupled to tandem mass spectrometry (MS/MS) was developed and compared to other analytical methods for quantification of ethyl carbamate (EC) in Korean soy sauce products. HPLC with a fluorescence detector was not applicable for monitoring trace amounts of EC in soy sauce due to its low detection limit (20 ppb). The use of gas chromatography (GC) coupled to MS could be applied to soy sauce, but it was not as simple and fast as HPLC/MS/MS. The GC/MS procedure exhibited excellent linearity over the concentration range of 10–200 ppb with a 0.5 ppb limit of detection (LOD) and 82.7 ± 3.1% recovery. A procedure involving HPLC/MS/MS with multiple reaction monitoring was developed. The characteristic transitions of m/z 90 → 62 for EC as well as m/z 104 → 62 for propyl carbamate (PC) as the internal standard were monitored. Good linearity was obtained both in the range from 10 to 100 ppb and in the range from 0.1 to 20 ppb with a LOD of 0.05 ppb. The average recovery was 92.2 ± 1.7%. The applicability of the GC/MS and developed HPLC/MS/MS methods was demonstrated by detection of EC in 12 kinds of commercial Korean soy sauce products at levels of 0.5 and 0.1 ppb, respectively. The new HPLC/MS/MS method provided greater sensitivity with a simpler and shorter confirmatory analysis than the GC/MS method. |
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