DETERMINATION OF ETHYL CARBAMATE IN DISTILLED SPIRITS USING NITROGEN SPECIFIC AND MASS SPECTROMETRIC DETECTION

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Abstract
Gas chromatographic methods are described for the determination of naturally occurring ethyl carbamate in distilled spirits at levels as low as 5 ppb. Bottled products, such as whisky, gin and brandy, are extracted in the presence of n-propyl carbamate as internal standard and analysed by capillary column gas chromatography with either nitrogen specific or mass spectrometric detection. A shorter extraction procedure is satisfactory when the more sensitive and selective mass spectrometric detection is used. Direct sample injection without extraction may be used for higher alcoholic strength cask and new-make samples. Analysis of 181 blended Scotch whisky samples indicated ethyl carbamate concentrations ranging from 20 to 75 ppb. Concentrations in 48 malt whiskies ranged from 15–100 ppb. Ethyl carbamate was not detected in gin, vodka and rectified neutral alcohol. All concentrations in bottled product fell below the Canadian limit of 150 ppb in distilled spirits.