Wu Manli, Zhang Wangang, Shen Xixi, Wang Wei
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2021 Nov 16;10(11):2814. doi: 10.3390/foods10112814.
Chinese chicken broth is well known for its outstanding nutritional value and flavor, widely consumed in China. This study was designed to develop a sensitive and accurate high-performance liquid chromatography-variable wavelength detector (HPLC-VWD) method to simultaneously determine purines and uric acid in Chinese chicken broth for gout and hyperuricemia dietary management. Chromatographic separation was performed on an Agilent TC-C18 (2) column (4.6 mm × 250 mm, 5.0 µm), using 0.02 M KHPO (pH 4.0) as a mobile phase. Sample pretreatment was optimized to enable the extraction of all analytes from Chinese chicken broth. The optimal pretreatment conditions were chicken broth-60% trifluoroacetic acid (TFA)/20% formic acid (FA) (1:1, ) in a volume ratio of 1:3 and hydrolysis for 40 min at 85 °C in a water bath. The limits of detection (LODs) and limits of quantification (LOQs) of the purines and uric acid were 0.58-1.71 µg/L and 1.92-5.70 µg/L, respectively. The recoveries were 91-101%, with the relative standard deviations (RSDs) lower than 3%. The complete method has been successfully applied to determine purines and uric acid in various Chinese chicken soups obtained from different provinces in China.
中式鸡汤因其出色的营养价值和风味而闻名，在中国广泛食用。本研究旨在开发一种灵敏且准确的高效液相色谱 - 可变波长检测器（HPLC - VWD）方法，用于同时测定中式鸡汤中的嘌呤和尿酸，以用于痛风和高尿酸血症的饮食管理。色谱分离在安捷伦TC - C18（2）柱（4.6 mm×250 mm，5.0 µm）上进行，使用0.02 M KHPO（pH 4.0）作为流动相。对样品预处理进行了优化，以使所有分析物能从中式鸡汤中提取出来。最佳预处理条件为鸡汤与60%三氟乙酸（TFA）/20%甲酸（FA）（1:1， ）按体积比1:3混合，并在85℃水浴中水解40分钟。嘌呤和尿酸的检测限（LOD）和定量限（LOQ）分别为0.58 - 1.71 µg/L和1.92 - 5.70 µg/L。回收率为91% - 101%，相对标准偏差（RSD）低于3%。该完整方法已成功应用于测定从中国不同省份获取的各种中式鸡汤中的嘌呤和尿酸。
