DeterminaÃÃo dos teores do de carbamato de etila e de acroleÃna em aguardentes de cana produzidas em Minas Gerais / Determination of ethyl carbamate, acrolein in sugar cane spirits produced in Minas Gerais

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Sugar cane spirit is obtained by means of natural fermentation process of the sugar cane juice, there being some critical points in the steps due to the presence of contaminant microorganisms and undesirable substances that can interfere in the production and the quality of the beverage. In addition to ethanol and water, the beverage contains in lesser concentration, a large amount of chemical compounds, formed in the different steps, owing to the quality of raw material, the strain of yeast used and the conditions of fermentation, distillation and aging. With this, it was aimed to evaluate the concentrations of ethyl carbamate, acrolein and other components such as higher alcohols, esters, aldehydes, copper, volatile acidity, methanol, furfural and alcoholic degree of sugar cane spirits from producers of the northern and southern regions of Minas Gerais. Out of the 71 samples analyzed, 29.57% were out of the Brazilian legislation as to the content of ethyl carbamate (EC), 21% for copper, 26.71% for alcoholic degree, 9.85% for volatile acidity and only 9.85% for acrolein (propen-2-al), no significant correlation was found between the contents of EC and copper. The analytical method developed for the determination of acrolein in sugar cane spirit was the derivation with 2,4-dinitrophenylhydrazine - DNPH and subsequent analysis by high performance liquid chromatography.

ASSUNTO(S)

cachaÃa ciencia de alimentos anÃlise cromatogrÃfica acroleÃna acrolein cachaÃa chromatography analysis carbamato de etila

ACESSO AO ARTIGO

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