Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD
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 ur...
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2021
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oai:doaj.org-article:6ba19a9cdbb94ae995ea7056087bb0db2021-11-25T17:35:58ZSimultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD10.3390/foods101128142304-8158https://doaj.org/article/6ba19a9cdbb94ae995ea7056087bb0db2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2814https://doaj.org/toc/2304-8158Chinese 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 KH<sub>2</sub>PO<sub>4</sub> (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, <i>v/v</i>) 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.Manli WuWangang ZhangXixi ShenWei WangMDPI AGarticleChinese chicken brothpurineuric acidHPLCacid hydrolysishyperuricemiaChemical technologyTP1-1185ENFoods, Vol 10, Iss 2814, p 2814 (2021) |
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DOAJ |
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EN |
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Chinese chicken broth purine uric acid HPLC acid hydrolysis hyperuricemia Chemical technology TP1-1185 |
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Chinese chicken broth purine uric acid HPLC acid hydrolysis hyperuricemia Chemical technology TP1-1185 Manli Wu Wangang Zhang Xixi Shen Wei Wang Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD |
| description |
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 KH<sub>2</sub>PO<sub>4</sub> (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, <i>v/v</i>) 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. |
| format |
article |
| author |
Manli Wu Wangang Zhang Xixi Shen Wei Wang |
| author_facet |
Manli Wu Wangang Zhang Xixi Shen Wei Wang |
| author_sort |
Manli Wu |
| title |
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD |
| title_short |
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD |
| title_full |
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD |
| title_fullStr |
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD |
| title_full_unstemmed |
Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD |
| title_sort |
simultaneous determination of purines and uric acid in chinese chicken broth using tfa/fa hydrolysis coupled with hplc-vwd |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/6ba19a9cdbb94ae995ea7056087bb0db |
| work_keys_str_mv |
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