次黄嘌呤
黄嘌呤
化学
色谱法
尿酸
甲酸铵
鸟嘌呤
高效液相色谱法
食品科学
生物化学
核苷酸
基因
酶
作者
Agnieszka Krata,John M. Domagala,Rafał Głowacki
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-01
卷期号:441: 138285-138285
被引量:1
标识
DOI:10.1016/j.foodchem.2023.138285
摘要
This work presents method for separation and quantification of adenine, guanine, xanthine, hypoxanthine, uric acid, and creatinine in food spices using hydrophilic interaction liquid chromatography with UV detection. Optimized conditions allowed separation with mobile phases containing acetonitrile and additives ammonium acetate (90:10, v/v, pH 6.1) or formate (90:10, v/v, pH 3.2). In food spices no uric acid was detected, creatinine (16 ± 2 μg g−1) was found only in instant dried yeast. The highest content of purines was determined in dried yeast (xanthine 110 ± 8 μg g−1, hypoxanthine 441 ± 24 μg g−1, adenine 84 ± 16 μg g−1, guanine 163 ± 12 μg g−1), high in curry, herbal pepper, and chicken seasoning, the lowest concentration was in black pepper (hypoxanthine 12 ± 2 μg g−1, adenine 27 ± 3 μg g−1). To best of our knowledge, no such complementary method and obtained data have been reported so far.
科研通智能强力驱动
Strongly Powered by AbleSci AI