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Highly Sensitive Method for Urea Detection in Wine
Author(s) -
KODAMA SEIICHI,
SUZUKI TOSHIMASA
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06300.x
Subject(s) - wine , urea , chemistry , chromatography , high performance liquid chromatography , aqueous solution , organic chemistry , food science
Trace amounts of urea (less than 50 μg/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 μg/L of aqueous urea solution. The threshold level for detectability of urea in wine was 5 μg/L. The method is simple enough to be applicable to most beverages.