Determination of ethyl carbamate levels in typical Turkish wines by GC/MS-selective ion monitoring method

In this study, the levels of ethyl carbamate (EC) known as carcinogen substance, in typical Turkish wines obtained from different representative viticultural region were investigated according to official reference method of European Union. Total of 57 varietal wine samples 36 red, 18 white, 1 rose, 2 fortified wines were used. EC was extracted by solid phase extraction using ?Extrelut NT-20 column? and identified and quantified by GC-MS Selective Ion Monitoring Method. Quantitation was based on the ions of m/z 62, 74, 89. As the validation parameter of the method; coefficient of correlation (r2), recovery, limit of detection and limit of quantitation were 0.9999, average %96.9, 1.6 ng/mL and 5.6 ng/mL respectively. Regarding the validation data, the method was sensitive, reliable and selective.Seventeen samples out of 57 contained ethyl carbamate, at levels between 3.2 µg/L and 26.3 µg/L. Levels in the EC detected wine samples were ranged from 3.5 µg/L to 11.7 µg/L in red wines, 3.2 µg/L to 12.0 µg/L in white wines and 26.3 µg/L in fortified wine. EC was not detected in any wine samples obtained from East Anatolia region.Results showed that EC levels of Turkish wines were under the maximum acceptable limits of international regulations and do not represent a risk to consumer health.