title: [Purine in common plant food in China].
abstract: OBJECTIVE
  To determine the content of purine in plant food in China with HPLC.
  
  
  METHODS
  HPLC analysis was applied on Waters Atlantis T3 column (4.6mm x 250mm x 5 microm), using 10.0 mmol/L NH4COOH (pH 3.6) and CH3OH (99%/1%) as mobile phase and running at a flow rate of 1.0 ml/min. The column temperature was 30 degrees C, and the detection wavelength was at 254nm.
  
  
  RESULTS
  The content of purine varied significantly in different kinds of plant food. The content of purine in dried fungi and dried legumes and legume products was higher than that in other food, the content of purine in vegetables and vegetable products and fruits and fruit products was low. As a whole, the content of purine was: dried fungi and algae > dried legumes and legume products > nuts and fresh > seeds fungi and algae > cereal and cereals products > vegetables and vegetable products > fruit and fruit products > tubers, starches and products.
  
  
  CONCLUSIONS
  The content of purine of dried fungi and algae and dried legumes and legume products in plant food was high. The content of purine was varied significantly in different kinds of plant food.
authors.affiliation: Department of Hygiene Inspection, School of Public Health, Harbin Medical University, Harbin 150081, China. sz_rong@yeah.net
authors.forename: Shengzhong
authors.initials: S
authors.lastname: Rong
authors.forename: Lina
authors.initials: L
authors.lastname: Zou
authors.forename: Zhaoxu
authors.initials: Z
authors.lastname: Wang
authors.forename: Hongzhi
authors.initials: H
authors.lastname: Pan
authors.forename: Yuexin
authors.initials: Y
authors.lastname: Yang
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D002681:China; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry; D011687:Purines / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D011687:Purines; C030985:purine