Abstract: Objective: To supply people with scientific dietary instructions by investigating the change of the content of adenine, guanine, xanthine and hypoxanthine in five meats during boil processing. Method:HPLC method was accepted. The pork, chiken, beef, rabbit meat and duck meat were boiled with distilled water and were sampled at 10,20,30,50,80 min.The samples were hydrolyzed with mixture of trifluoroacetic acid:formid acid:water(5:5:1) at 90 ℃for 12 min.After concentration chromatogra-phy separation was achieved by 0.02 mol/L KH2PO4 (pH3.8) with the flow rate 1 mL/min at 30 ℃ under DAD detector with 254 nm, injection volume was 10μl. Results: The content of purines in meat decrease sharply during 10 min, decrease slowly during 10 min to 30 min, is stable during 30 min to 80 min.The content of purines in soup increase sharply during 10 min, increase slowly during 10 min to 50 min, was stable during 50 min to 80 min. The total content of purines in raw meat of 200 g decrease sharply by 30% during 10 min of boiling process,decreased slowly during 10 min to 80 min. Conclusions: The content of purines in meat decrease during boil processing and is stable during the prolonged time.

Key words: purine, boil, heating, HPLC