Study on Distribution of Purine Substances Content in Common Condiments Based on Liquid Chromatography-Tandem Mass Spectrometry
A liquid chromatography-tandem mass spectrometry is developed for the simultaneous determination of four kinds of purine substances such as adenine,guanine,xanthine and hypoxanthine in condiments.The limit of detection is 0.005 mg/100 g,the limit of quantification is 0.015 mg/100 g,and the accuracy and precision are in line with the requirements of conventional detection methods.The content and distribution rule of adenine,guanine,xanthine and hypoxanthine in common condiments are studied by this method.The results show that the purine content in chicken essence,thick soup and oyster sauce is generally higher.The total purine content is 636.27,520.49,207.35 mg/100 g respectively,and mainly are hypoxanthine and guanine,the former accounts for 46.1％,46.8％and 42.2％respectively,the latter accounts for 41.8％,41.6％and 46.8％respectively.The purine content of soybean paste and seafood soy sauce decreases slightly,which are 81.13 mg/100 g and 58.29 mg/100 g respectively.Adenine is the main component of soybean paste,accounting for 41.0％;hypoxanthine is the main component of seafood soy sauce,accounting for 43.3％.The purine content of monosodium glutamate,vinegar and tomato catchup is relatively low,which is 12.33,11.85,8.64 mg/100 g respectively.Guanine is the main component of MSG and vinegar,accounting for 37.1％and 41.9％respectively;hypoxanthine and guanine are the main components of tomato catchup,accounting for 36.6％and 35.8％respectively.The purpose of this study is to provide theoretical basis and technical support for guiding consumption and healthy diet.Common condiments such as chicken essence and thick soup have high total purine content,and their use should be controlled in daily cooking to reduce health risks such as hyperuricemia and gout.
purine substancescondimentliquid chromatography-tandem mass spectrometryhealth risk
万方数据
维普
