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Determination of Four Different Purines and Their Content Change in Seafood by High-Performance Liquid Chromatography

Determination of Four Different Purines and Their Content Change in Seafood by High-Performance Liquid Chromatography

Xin Qu, Jianxin Sui, Nasha Mi, Hong Lin

J Sci Food Agric. 2017 Jan;97(2):520-525.

PMID: 27080363

Abstract:

Background:
Seafood is regarded as a high-purine food that may induce gout, which has attracted extensive attention concerning its safety. Therefore, the aim of this study was to develop a simple and reliable method to determine the purine content in seafood and its change during storage to offer consumers healthy diet information.
Results:
Chromatographic separation was carried out using Waters Atlantis dC18 column, and potassium phosphate monobasic solution (0.02 mol L-1 , pH 3.6) as a mobile phase. The average recovery yields of four purines were 91.5-105.0%, and relative standard deviation values were around 1.8-6.5%. Shrimp and snail contained higher amounts of purine than fish and bivalves; the livers and skins of fish contained higher amounts of purine than muscles; and the main purine varied depending on the type of seafood. Also, purine content of seafood changed during storage.
Conclusion:
The purine content of seafood differed depending on species, body part and degree of freshness, which could recommend consumers a healthy diet, especially for people with hyperuricemia and gout. © 2016 Society of Chemical Industry.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP7778770	Potassium phosphate monobasic		7778-77-0	Price

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