Author/Authors :
Rong، نويسنده , , Shengzhong and Zou، نويسنده , , Lina and Zhang، نويسنده , , Yannan and Zhang، نويسنده , , Guangteng and Li، نويسنده , , Xiaoxia and Li، نويسنده , , Miaojing and Yang، نويسنده , , Fenghua and Li، نويسنده , , Chunmei and He، نويسنده , , Yingjuan and Guan، نويسنده , , Hongjun and Guo، نويسنده , , Yupeng and Wang، نويسنده , , Dong and Cui، نويسنده , , Xinyu and Ye، نويسنده , , Hongting and Liu، نويسنده , , Fenghai and، نويسنده ,
Abstract :
Determination of adenine, hypoxanthine, guanine and xanthine in different parts of pork and beef using high performance liquid chromatography was described. Chromatographic separation was carried out on Waters Atlantis T3 column (4.6 mm × 250 mm × 5 μm) with column temperature at 30 °C. The mobile phase contained 99% 10.0 mmol/L ammonium formate solution at pH 3.6 and 1.0% methanol. Chromatography was achieved at a flow rate of 1.0 mL/min and detection wavelength at 254 nm. The results indicated that total purine amounts in pork rump and beef sirloin were higher than those in other parts (P < 0.05). The principal purine bases were hypoxanthine and adenine, and hypoxanthine content was the most highest in all samples (P < 0.05). As pork rump and beef sirloin contain considerable amounts of total purine and uricogenic purine base, we suggest that excess consumption of them be avoid, whereas pork loin chop and beef rib eye are more suitable for a low-purine diet.
Keywords :
Purine contents , HPLC , pork , beef , Hyperuricemia , Gout
