Quantificação de contaminantes em aguardentes de cana/cachaças de alambique e de coluna

In the present study aimed to characterize and quantify four contaminants (ethyl carbamate, 2,3-butanedione, furfural and 5-hydroxymethylfurfural) present in alembic cachaça and industrial. Were collected forty-four samples of cachaça in the southern regions, the Midwest, southeast of Minas Gerais and São Paulo state, and subsequently subjected to physical, chemical and chromatographic analyzes. The physicochemical analyzes were performed according to the methodology described by the Ministry of Agriculture, Livestock and Supply (MAPA). The ethyl carbamate, 2,3-butanedione, furfuaral and 5 hydroxymethylfurfural were characterized and quantified by high-performance liquid chromatography (HPLC). The results of the ethyl carbamate analysis, it was found that both samples showed column cachaças outside the standards required by law, with the values 245.31 235.53 L-1 ug and none of the liquor samples alembic showed concentration greater than 210.0 ug L-1 , and the method is very sensitive to low limits of detection and quantification. In determining 2,3-butanedione, it was revealed that the column cachaças showed higher levels of contaminants when compared to cachaça alembic. In the quantification of furfural and 5-hydroxymethylfurfural was developed and validated analytical methods employed to high-performance liquid chromatography (HPLC) with DAD detector. Samples column cachaças showed higher values than the limit established by Brazilian legislation and ranged from 7.00 to 5.63 mg / 100 ml of anhydrous alcohol over the alembic cachaça.

Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.

Determination of ethyl carbamate in cachaça produced from copper stills by HPLC

Ethyl carbamate (EC) is a common substance in fermented foods and drinks, and its quantification is important because of its carcinogenic nature and its usually presence in alcoholic beverages. The present work involved the development and validation of an analytical method for the evaluation of EC in cachaça by HPLC-FLD after previous derivatization with xanthydrol. The method presented a mean recovery of 94.88%, an intra-day precision of 4.19% (30.0 μg L−1) and 3.32% (75.0 μg L−1), a coefficient of determination (r2) equal to 0.9985, and limits of detection and quantification equal to 6.39 and 21.32 μg L−1, respectively. The results show that the analytical method is accurate, reproducible and linear over the concentration range from 5.0 to 160 μg of EC per litre. The method was applied to the analysis of EC in cachaça, the analyses being rapid and efficient.