Composition of Cachaças Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product

• 作者: Allan da Silva Lunguinho David Lee Nelson Ellen Cristina de Souza Francielli D’Carlos Cravo Gabriela Fontes Alvarenga Josefina Aparecida de Souza Katia Julia de Almeida Maria das Gra?as Cardoso Rafaella Hilda Zaniti Souza Renan Elan da Silva Oliveira Richard Bispo Barbosa Stephano Daniel Santos Wilder Douglas Santiago
• 来源期刊: 美国植物学期刊(英文)
• 学科: 医学
• 关键词: Cachaca ETHYL CARBAMATE Quality GLYCOSIDES CYANIDE Dhurrin
• 年，卷（期）: 2019,（2）
• 页码范围: 339-350
• 页数: 12页
• 分类号: R73

摘要

The present work sought to characterize the cyanogenic glycoside dhurrin in five sugarcane varieties and to determine its possible relationship with the formation of ethyl carbamate in cachaca. For each variety, methanol, ethyl acetate and hexane extracts were prepared and submitted to thin layer chromatography. Chromatographic spots were revealed with iodine vapors. The physical and chemical parameters of the spirits produced from the five different varieties of sugar cane and by different production processes were within the legal limits. Although not exceeding the limit for ethyl carbamate, a significant variation in the final concentration of this compound was observed for each sample analyzed. The Rf values for the dhurrin standard and for the sugarcane variety SP 83-2847 were equal, similar to those for SP 80-3280 and CTC 11 and different from the Rf values for the RB 86-7515 and IAC 86-2480 samples.