title: Determination of purine contents in different parts of pork and beef by high performance liquid chromatography.
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.
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Shengzhong
authors.initials: S
authors.lastname: Rong
authors.affiliation: The Affiliated Hongqi Hospital, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Lina
authors.initials: L
authors.lastname: Zou
authors.affiliation: The Public Health School, Harbin Medical University, Harbin, China.
authors.forename: Yannan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: The Public Health School, Harbin Medical University, Harbin, China.
authors.forename: Guangteng
authors.initials: G
authors.lastname: Zhang
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Xiaoxia
authors.initials: X
authors.lastname: Li
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Miaojing
authors.initials: M
authors.lastname: Li
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Fenghua
authors.initials: F
authors.lastname: Yang
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Chunmei
authors.initials: C
authors.lastname: Li
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Yingjuan
authors.initials: Y
authors.lastname: He
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Hongjun
authors.initials: H
authors.lastname: Guan
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Yupeng
authors.initials: Y
authors.lastname: Guo
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Dong
authors.initials: D
authors.lastname: Wang
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Xinyu
authors.initials: X
authors.lastname: Cui
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Hongting
authors.initials: H
authors.lastname: Ye
authors.affiliation: The Public Health School, Mudanjiang Medical University, Mudanjiang, China.
authors.forename: Fenghai
authors.initials: F
authors.lastname: Liu
authors.affiliation: The Public Health School, Harbin Medical University, Harbin, China. Electronic address: panhongzhi@163.com.
authors.forename: Hongzhi
authors.initials: H
authors.lastname: Pan
authors.affiliation: The Institute of Nutrition and Food Safety, Chinese Centre for Disease Control and Prevention, Beijing, China. Electronic address: yxyang@263.net.
authors.forename: Yuexin
authors.initials: Y
authors.lastname: Yang
mesh_terms: D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D006073:Gout / Q000175:diagnosis*; D033461:Hyperuricemia / Q000175:diagnosis*; D008460:Meat / Q000032:analysis*; D011687:Purines / Q000737:chemistry*; D000069466:Red Meat / Q000009:adverse effects*; D013552:Swine
chemical_list: D011687:Purines; C030985:purine
keywords: Beef; Gout; HPLC; Hyperuricemia; Pork; Purine contents