DETERMINATION OF UREA AND CITRULLINE IN FERMENTED FOODS AND BEVERAGES

被引：10
作者：
MATSUDO, T
SASAKI, M
机构：
[1] Research and Development Division, Kikkoman Corporation, Noda, Chiba 278
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 05期
关键词：
D O I：
10.1271/bbb.59.827
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Urea and citrulline are important constituents in some fermented foods and beverages that control their fermentation processes, An HPLC method using reversed phase mode with sodium dodecyl sulfate and a ureido group-specific postcolumn reaction with diacetyl monoxime and antipyrine was used for the simultaneous determination of urea and citrulline in soy sauce, wine, and Japanese rice wine. The method was simple and proved to be reliable for the analysis of fermented foods and beverages.
引用
收藏
页码：827 / 830
页数：4
相关论文
共 23 条
[1]  
Vogels G.D., van der Drift C., Bacteriol. Rev., 40, pp. 403-468, (1976)
[2]  
Cooper T.G., The Molecular Biology of the Yeast Saccharomyces, Metabolism and Gene Expression, pp. 39-99, (1982)
[3]  
Baker H.A., The Bacteria, 2, pp. 156-158, (1961)
[4]  
Cunin R., Glansdorff N., Pierard A., Stalon V., Microhiot Rev., 50, pp. 314-352, (1986)
[5]  
Ogasawara T., Ito K., Abe N., Honma H., Nippon Nōgeikagaku Kaishi, 37, pp. 208-213, (1963)
[6]  
Charalambous G., Brewing Science, 2, pp. 203-208, (1981)
[7]  
Yoshizawa K., Takahashi K., J. Brew. Soc., 83, pp. 69-73, (1988)
[8]  
Ough C.S., Stevens D., Almy J., Am. J. Enol. Vitic., 40, pp. 219-220, (1989)
[9]  
Kerscher L., Ziegenhorn J., Methods of Enzymatic Analysis, pp. 444-453, (1985)
[10]  
Fujinawa S., Todoroki H., Ohsaki N., Toda J., Terasaki M., J. Food Sci., 55, pp. 1018-1022, (1990)
123