PMID- 34829096
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211130
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 11
DP  - 2021 Nov 16
TI  - Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth 
      Using TFA/FA Hydrolysis Coupled with HPLC-VWD.
LID - 10.3390/foods10112814 [doi]
LID - 2814
AB  - 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 x 250 mm, 5.0 
      microm), using 0.02 M KH(2)PO(4) (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, v/v) in a volume ratio of 1:3 and hydrolysis for 
      40 min at 85  degrees 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 microg/L and 
      1.92-5.70 microg/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.
FAU - Wu, Manli
AU  - Wu M
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - National Center of Meat Quality and Safety Control, Nanjing Agricultural 
      University, Nanjing 210095, China.
AD  - Key Laboratory of Animal Products Processing, Ministry of Agriculture and Rural 
      Affairs, Nanjing 210095, China.
AD  - Jiangsu Collaborative Innovation Center of Meat Production and Processing, 
      Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, 
      China.
FAU - Zhang, Wangang
AU  - Zhang W
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - National Center of Meat Quality and Safety Control, Nanjing Agricultural 
      University, Nanjing 210095, China.
AD  - Key Laboratory of Animal Products Processing, Ministry of Agriculture and Rural 
      Affairs, Nanjing 210095, China.
AD  - Jiangsu Collaborative Innovation Center of Meat Production and Processing, 
      Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, 
      China.
FAU - Shen, Xixi
AU  - Shen X
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - National Center of Meat Quality and Safety Control, Nanjing Agricultural 
      University, Nanjing 210095, China.
AD  - Key Laboratory of Animal Products Processing, Ministry of Agriculture and Rural 
      Affairs, Nanjing 210095, China.
AD  - Jiangsu Collaborative Innovation Center of Meat Production and Processing, 
      Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, 
      China.
FAU - Wang, Wei
AU  - Wang W
AUID- ORCID: 0000-0002-1051-6698
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - National Center of Meat Quality and Safety Control, Nanjing Agricultural 
      University, Nanjing 210095, China.
AD  - Key Laboratory of Animal Products Processing, Ministry of Agriculture and Rural 
      Affairs, Nanjing 210095, China.
AD  - Jiangsu Collaborative Innovation Center of Meat Production and Processing, 
      Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, 
      China.
LA  - eng
GR  - WENS-2020-1-ZDZX-007/Wens Fifth Five R&D Major Project/
PT  - Journal Article
DEP - 20211116
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8624923
OTO - NOTNLM
OT  - Chinese chicken broth
OT  - HPLC
OT  - acid hydrolysis
OT  - gout
OT  - hyperuricemia
OT  - purine
OT  - uric acid
COIS- The authors declare no conflict of interest.
EDAT- 2021/11/28 06:00
MHDA- 2021/11/28 06:01
PMCR- 2021/11/16
CRDT- 2021/11/27 01:07
PHST- 2021/10/21 00:00 [received]
PHST- 2021/11/08 00:00 [revised]
PHST- 2021/11/09 00:00 [accepted]
PHST- 2021/11/27 01:07 [entrez]
PHST- 2021/11/28 06:00 [pubmed]
PHST- 2021/11/28 06:01 [medline]
PHST- 2021/11/16 00:00 [pmc-release]
AID - foods10112814 [pii]
AID - foods-10-02814 [pii]
AID - 10.3390/foods10112814 [doi]
PST - epublish
SO  - Foods. 2021 Nov 16;10(11):2814. doi: 10.3390/foods10112814.