Determination and Profiling of Purines in Foods by Using HPLC AND LC-MS

Purines in food are known to raise serum uric acid levels. We determined the purine content of sweet potato and beef by high-performance liquid chromatography and liquid chromatography-mass spectrometry. The purine content of the samples was 118-1,034 μmol/100 g. The total purine content was also di...

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Bibliographic Details
Published in:	Nucleosides, nucleotides & nucleic acids Vol. 33; no. 4-6; pp. 439 - 444
Main Authors:	Inazawa, K., Sato, A., Kato, Y., Yamaoka, N., Fukuuchi, T., Yasuda, M., Mawatari, K., Nakagomi, K., Kaneko, K.
Format:	Journal Article
Language:	English
Published:	United States Taylor & Francis 04-04-2014
Subjects:	Chromatography, High Pressure Liquid Food Analysis - methods Mass Spectrometry Meat - analysis Purines - analysis Purines - chemistry Solanum tuberosum Solanum tuberosum - chemistry
Online Access:	Get full text
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Summary:	Purines in food are known to raise serum uric acid levels. We determined the purine content of sweet potato and beef by high-performance liquid chromatography and liquid chromatography-mass spectrometry. The purine content of the samples was 118-1,034 μmol/100 g. The total purine content was also divided into purine bases, nucleosides, nucleotides, and nucleic acids. Our results suggest that differences in total purine content and in the ratio of purine types between vegetables and beef cause a difference in elevation of serum uric acid levels.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	1525-7770 1532-2335
DOI:	10.1080/15257770.2013.865744