Study on key parameters affecting determination of ethyl carbamate in traditional fermented foods by SPE-GC/MS

In the current study, based on the main factors during EC determination by SPE-GC/MS method, SPE categories and types, elution solvents volume and pH were optimized. The results indicated that good linearity was obtained with a correlation coefficient over 0.9992 ranging from 30 to 500μg/L, using PC as internal standard and SIM mode. By comparing the efficiency of 4 kinds of SPE common used columns, diatomaceous earth column showed satisfactory results. 15mL of elution solvents was optimum elution volume, and precise and accurate results were improved by adjusting of sample solutions to pH7.0. It was shown that the optimized method is more suitable to determine EC accurately and precisely in various types of fermented foods by the validation test for 27 samples of different characteristics and properties, and RSD of EC contents of all samples detected was all below 5%.