title: Determination and profiling of purines in foods by using HPLC and LC-MS.
abstract: 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.
authors.affiliation: a Faculty of Pharma Sciences, Teikyo University , Tokyo , Japan.
authors.forename: K
authors.initials: K
authors.lastname: Inazawa
authors.forename: A
authors.initials: A
authors.lastname: Sato
authors.forename: Y
authors.initials: Y
authors.lastname: Kato
authors.forename: N
authors.initials: N
authors.lastname: Yamaoka
authors.forename: T
authors.initials: T
authors.lastname: Fukuuchi
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: K
authors.initials: K
authors.lastname: Kaneko
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis / Q000379:methods*; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis; D011687:Purines / Q000032:analysis* / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry
chemical_list: D011687:Purines