HIGHLY SENSITIVE METHOD FOR UREA DETECTION IN WINE

被引：17
|
作者：
KODAMA, S
SUZUKI, T
机构：
[1] Vitamin & Food Research Laboratories, Vitamin & Food Division, Takeda Chemical Industries, Ltd, Osaka, 532, 17–85, JusoHonmachi Yodogawa-ku
来源：
JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期
关键词：
WINE; UREA; HPLC; FLUOROMETRIC; BEVERAGES;
D O I：
10.1111/j.1365-2621.1995.tb06300.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Trace amounts of urea (less than 50 mu g/L) in wine were accurately determined using a modified high performance liquid chromatography (HPLC-fluorometric) technique. Appropriate selection of eluent, HPLC columns, and chiral derivatives for the o-phthalaldehyde solution provided a 20-fold enhancement of sensitivity over established methods. A linear relationship was observed at concentrations from 0.5-500 mu g/L of aqueous urea solution. The threshold level for detectability of urea in wine was 5 mu g/L. The method is simple enough to be applicable to most beverages.
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收藏
页码：1097 / &
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