Determination of Four Purines in Meat by High Performance Liquid Chromatography
A high-performance liquid chromatographic method was developed for the determination of purines in meat.The food was hydrolyzed with mixture of trifluoroacetic acid∶formid acid∶water(5∶5∶1)at 90 ℃ for 12 min.After the hydrolysate was concentrated and filtrated with membrane,the chromatographic separation was achieved using 0.02 mol/L KH2PO4(pH=3.8)as mobile phase with a flow rate of 1 mL/min at 30 ℃ under DAD detector with 254 nm and a injection volume 10 μL.The peak area of purines and concentration achieved good linear relation ranged from 0.4 to 40 mg/L,r0.9999.Basing on the experiment of hydrolyzing,at 90 ℃ for 12 min the purines could be hydrolyzed completely,and could not be destroyed.The RSD was 16.0%.The method can be applied for rapid determination of four major purines in meat.