Abstract
ABSTRACTTrace 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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