Format

Send to

Choose Destination
J AOAC Int. 2017 May 1;100(3):732-736. doi: 10.5740/jaoacint.16-0404. Epub 2017 Feb 21.

Determination of Ethanol in Kombucha Products: Single-Laboratory Validation, First Action 2016.12.

Author information

1
NaturPro Scientific LLC, 10541 Brookview Dr., Carmel, IN 46032.
2
British Columbia Institute of Technology, Centre for Applied Research and Innovation, Burnaby, BC, Canada.
3
Covance Laboratories, 3301 Kinsman Blvd Madison, WI 53704.

Abstract

Kombucha is a fermented nonalcoholic beverage that has drawn government attention due to the possible presence of excess ethanol (≥0.5% alcohol by volume; ABV). A validated method that provides better precision and accuracy for measuring ethanol levels in kombucha is urgently needed by the kombucha industry. The current study validated a method for determining ethanol content in commercial kombucha products. The ethanol content in kombucha was measured using headspace GC with flame ionization detection. An ethanol standard curve ranging from 0.05 to 5.09% ABV was used, with correlation coefficients greater than 99.9%. The method detection limit was 0.003% ABV and the LOQ was 0.01% ABV. The RSDr ranged from 1.62 to 2.21% and the Horwitz ratio ranged from 0.4 to 0.6. The average accuracy of the method was 98.2%. This method was validated following the guidelines for single-laboratory validation by AOAC INTERNATIONAL and meets the requirements set by AOAC SMPR 2016.001, "Standard Method Performance Requirements for Determination of Ethanol in Kombucha."

PMID:
28330531
DOI:
10.5740/jaoacint.16-0404
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Ingenta plc
Loading ...
Support Center