Analysis of purine in purine-rich cauliflower.
Purine is a general term for purine nucleotides, nucleosides, bases, and nucleic acid. The amount of purine nucleotides, nucleosides, and bases in purine-rich cauliflower was determined with the use of LC-MS and HPLC, and the ratio of these molecules were compared with in raw and in heated condition. Total purine content of raw and heated cauliflower was 42.6 and 43.2 mg/100 g, respectively. Nucleotide content was increased from 0.02 to 50.8 micromol/100 g, and nucleoside content was decreased from 12.4 to 7.7 micromol/100 g, by heating.
Yamaoka
N
N
Laboratory of Analytical Chemistry, School of Pharmaceutical Sciences, Teikyo University, Kanagawa, Japan.
Kaneko
K
K
Kudo
Y
Y
Aoki
M
M
Yasuda
M
M
Mawatari
K
K
Nakagomi
K
K
Yamada
Y
Y
Yamamoto
T
T
D001937:Brassica / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D013058:Mass Spectrometry; D011687:Purines / Q000737:chemistry*
D011687:Purines