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Determination of 4 kinds of purine content in solid beverages by high performance liquid chromatography
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Xiao-Yan FENG1, Guo-Yu ZHONG2, Li-Ying XUE1, Hua-Qing CHEN1, Li LI1, Qin-Fu WANG1, *, Feng-Qing CHEN1, *
Journal of Food Safety & Quality | 2026, 17(13) : 218 - 226
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Journal of Food Safety & Quality | 2026, 17(13): 218-226
• Special Topic: Application of Modern Analysis Instrument in Food Detection •
Determination of 4 kinds of purine content in solid beverages by high performance liquid chromatography
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Xiao-Yan FENG1, Guo-Yu ZHONG2, Li-Ying XUE1, Hua-Qing CHEN1, Li LI1, Qin-Fu WANG1, *, Feng-Qing CHEN1, *
Affiliations
  • 1.Department of Basic Medicine, Hainan Vocational University of Science and Technology, Haikou 571137, China
  • 2.Ward 2, Department of Hepatobiliary & Pancreatic Surgery, Hainan General Hospital, Haikou 570311, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260314001
Outline
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Objective

To establish a method for determining the purine content in prepackaged solid beverages by high performance liquid chromatography and to apply it to the analysis of commercially available ones.

Methods

The 4 kinds of purines were extracted from solid beverages using acid hydrolysis. Chromatographic columns were screened based on resolution and peak shape. Detection conditions, including mobile phase pH, flow rate and column temperature, were optimized, and method validation was performed.

Results

Using a Sunniest C18 column, a mobile phase of 10 mmol/L ammonium formate solution at pH 3.68 methanol (99:1, V:V), a flow rate of 1.0 mL/min, a column temperature of 30 ℃, an injection volume of 10 μL, and a detection wavelength of 254 nm, the 4 kinds of purines were completely separated with good peak shapes. Guanine, adenine and hypoxanthine exhibited good linearity in the range of 1–40 mg/L (r2≥0.9990), while xanthine showed good linearity in the range of 0.1–4.0 mg/L(r2=0.9998); the limits of detection were 0.01–0.14 mg/L, and the limits of quantitation were 0.04–0.46 mg/L;spiked recovery rates were 88.00%–113.00%, with relative standard deviations were 0.05%–5.90%. The purine content in the 11 kinds of milk tea samples ranged from 6.66 mg/100 g to 30.46 mg/100 g, and in the 11 kinds of coffee samples, it ranged from 5.28 mg/100 g to 26.11 mg/100 g.

Conclusion

This method exhibits good precision and accuracy and can be used for the simultaneous determination of 4 kinds of purines in solid beverages, providing a scientific basis for dietary choices among individuals with hyperuricemia and gout.

high performance liquid chromatography  /  solid beverage  /  purine
冯小燕, 钟果玉, 薛莉颖, 陈华清, 李丽, 王钦富, 陈凤清. 高效液相色谱法检测固体饮料中4种嘌呤含量. 食品安全质量检测学报, 2026 , 17 (13) : 218 -226 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260314001
Xiao-Yan FENG, Guo-Yu ZHONG, Li-Ying XUE, Hua-Qing CHEN, Li LI, Qin-Fu WANG, Feng-Qing CHEN. Determination of 4 kinds of purine content in solid beverages by high performance liquid chromatography[J]. Journal of Food Safety & Quality, 2026 , 17 (13) : 218 -226 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260314001
Year 2026 volume 17 Issue 13
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20260314001
  • Receive Date:2026-03-14
  • Online Date:2026-11-05
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  • Received:2026-03-14
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Affiliations
    1.Department of Basic Medicine, Hainan Vocational University of Science and Technology, Haikou 571137, China
    2.Ward 2, Department of Hepatobiliary & Pancreatic Surgery, Hainan General Hospital, Haikou 570311, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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