Carbamato de etila e seus precursores em aguardente de cana: métodos de análise e suas correlações

• Ano de defesa: 2009
• Autor(a) principal: Renata Adriana Labanca
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; FARMACIA - FACULDADE DE FARMACIA; Programa de Pós-Graduação em Ciência de Alimentos; UFMG
• Palavras-chave em Português: Aguardente de cana; Carbamato de etila; Ureia; Cianeto; Grau alcoólico
• Link de acesso: http://hdl.handle.net/1843/39413

The objective of this work was to investigate the influence of distillation and storage temperature on the levels of ethyl carbamate (EC) and some of its precursors in sugar cane spirit produced in artisanal stills. A method for the determination of EC by HPLC after derivatization with 9-xanthydrol was not sensitive enough for analysis of sugar cane spirits. The use of deuterated EC as an internal standard was investigated and found to provide greater accuracy using GC-MS. Spectrophotometric methods were developed and validated for the determination of the possible EC precursors - urea and cyanide. A method was validated for copper using atomic absorption flame spectrometry and used to investigate the influence of distillation on cupper levels. Samples of sugar cane spirit produced in the state of Minas Gerais showed levels of cyanide ranging from 0.020 to 0.115 mg/L and of urea from 0.50 to 5.10 mg/L. There was no significant correlation between the levels of these compounds and the EC levels found in these samples. The distillation process was followed in an artisanal still in Minas Gerais. The levels of cupper were higher in the head and tail fractions. The levels of ethyl carbamate showed a significant positive correlation with cyanide, urea and acidity, and a negative correlation with alcohol. The influence of storage temperature and the alcoholic content on EC levels in sugar cane spirits of three artisanal stills was investigated. Lower levels of EC were found during storage at 10 °C, compared to 23 and 36°C, suggesting that the sugar cane spirit should must be stored at low temperatures.