Determination and Profiling of Purines in Foods by Using HPLC AND LC-MS |
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| Authors: | K. Inazawa A. Sato Y. Kato N. Yamaoka T. Fukuuchi M. Yasuda |
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| Affiliation: | 1. Faculty of Pharma Sciences, Teikyo University, Tokyo, Japan;2. Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma Sciences, Teikyo University, Tokyo, Japankatu-ina@pharm.teikyo-u.ac.jp;4. Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma Sciences, Teikyo University, Tokyo, Japan |
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| 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. |
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