[Measurement of purines and uric acid simultaneous in meat with high performance liquid chromatographys].

OBJECTIVE: To determinate adenine, guanine, hypoxanthine, xanthine and uric acid simultaneously in meat, a reversed-phase high performance liquid chromatography (HPLC) was developed.

METHODS: The meat were hydrolyzed with perchloric acid 10% (v/v) in boiling water for 60 mm. After the hydrolysate was adjusted to pH 4, centrifuge , and filtrated with a 0.45 mirom membrane, the supernatants were separated on an Agilent ZORBAX Eclipse XDB-C18 column (250 mm x 4.6 mm i.d., 5 microm) at 25 degrees C with a mobile phase of 7 x 10(-3) mol/L KH2PO4-H3P04(pH 4.0) ,a flow rate of 1.0 ml/ mm, and UV detection at 254 nm.

RESULTS: Each component in the corresponding concentration range showed a good linear relation with its peak area, correlation coefficient r > 0.9999, recovery was 90.0%-107. 5%, RSD was 1.7%-13.3%. In addition to containing four kinds of purines, there was quite amount of uric acid (about 133.7 -86.2 pug/g) in the mentioned meat. The ratio of uric acid to total purine and uric acid was about 7%. The content of total purine in chicken was (1759.3 +/- 64.6) microg/g higher than in rabbit, mutton, pork and beef (1440-1000 microg/g).

CONCLUSION: The validated method is simple, rapid, accurate and reliable to the determination of purines and uric acid in meat.