title: Analysis of purine in purine-rich cauliflower.
abstract: 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.
authors.affiliation: Laboratory of Analytical Chemistry, School of Pharmaceutical Sciences, Teikyo University, Kanagawa, Japan.
authors.forename: N
authors.initials: N
authors.lastname: Yamaoka
authors.forename: K
authors.initials: K
authors.lastname: Kaneko
authors.forename: Y
authors.initials: Y
authors.lastname: Kudo
authors.forename: M
authors.initials: M
authors.lastname: Aoki
authors.forename: M
authors.initials: M
authors.lastname: Yasuda
authors.forename: K
authors.initials: K
authors.lastname: Mawatari
authors.forename: K
authors.initials: K
authors.lastname: Nakagomi
authors.forename: Y
authors.initials: Y
authors.lastname: Yamada
authors.forename: T
authors.initials: T
authors.lastname: Yamamoto
mesh_terms: D001937:Brassica / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D013058:Mass Spectrometry; D011687:Purines / Q000737:chemistry*
chemical_list: D011687:Purines