Highly Sensitive Method for Urea Detection in Wine |
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Authors: | SEIICHI KODAMA TOSHIMASA SUZUKI |
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Affiliation: | The authors are affiliated with the Vitamin &Food Research Laboratories, Vitamin &Food Division, Takeda Chemical Industries, Ltd. 17–85, JusoHonmachi 2-Chome, Yodogawa-ku, Osaka 532, Japan. |
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Abstract: | 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. |
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Keywords: | wine urea HPLC fluorometric beverages |
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