Determination of Urea and Citrulline in Fermented Foods and Beverages

Abstract

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-specitic 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.