Determination of Purine Compounds in Beer by Reversed-phase Ion Pair Chromatography

Abstract

Abstract: Four purine bases were separated by reversed-phase ion pair chromatography. The optimized conditions were: 254 nm by UV detector with water: methyl alcohol :acetic actd: tetrabutylammonium hydroxide (883.5:100:15:1.5 respectively) as mobile phase and flow rate at 1ml/min. The average recoveries of four purine bases was 91.2%～100.3%, with the accuracy of the method as RSD of all four purine bases around 1.41%～2.42%. Purine compounds in beer were pre-hydrolyzed to purines by perchlorate acid, with the optimal conditions as beer: perchlorate acid (1:2) for 30min at 100℃.

Key words: beer, reversed-phase ion pair chromatography, purine, hydrolysis

LIN Xian-Jun, Li-Yong-Xian, Li-Qi, Wu-Qian-Jun, Dong-Jian-Jun, Gu-Guo-Xian. Determination of Purine Compounds in Beer by Reversed-phase Ion Pair Chromatography[J]. FOOD SCIENCE, 2006, 27(9): 219-222.

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Determination of Purine Compounds in Beer by Reversed-phase Ion Pair Chromatography

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