Surface-enhanced Raman scattering for quantitative detection of ethyl carbamate in alcoholic beverages

Danting Yang, Haibo Zhou, Yibin Ying, Reinhard Niessner, Christoph Haisch

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Ethyl carbamate, a by-product of fermentation and storage with widespread occurrence in fermented food and alcoholic beverages, is a compound potentially toxic to humans. In this work, a new approach for quantitative detection of ethyl carbamate in alcoholic beverages, based on surface-enhanced Raman scattering (SERS), is reported. Individual silver-coated gold nanoparticle colloids are used as SERS amplifiers, yielding high Raman enhancement of ethyl carbamate in three kinds of alcoholic beverages (vodka, Obstler, and white rum). The characteristic band at 1,003 cm-1, which is the strongest and best reproducible peak in the SERS spectra, was used for quantitative evaluation of ethyl carbamate. The limit of detection, which corresponds to a signal-to-noise ratio of 3, was 9.0 × 10-9 M (0.8 μg · L-1), 1.3 × 10-7 M (11.6 μg · L-1), and 7.8 × 10-8 M (6.9 μg · L -1), respectively. Surface-enhanced Raman spectroscopy offers great practical potential for the in situ assessment and identification of ethyl carbamate in the alcoholic beverage industry.

Original languageEnglish
Pages (from-to)9419-9425
Number of pages7
JournalAnalytical and Bioanalytical Chemistry
Volume405
Issue number29
DOIs
StatePublished - Nov 2013

Keywords

  • Alcoholic beverages
  • Ethyl carbamate
  • Quantitative analysis
  • Silver-coated gold nanoparticles
  • Surface-enhanced Raman scattering

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