Purine base in beer was analyzed using multi-mode column, Asahipak
GS-320 HQ.
(A) Regular beer, (B) Beer processed with Guanase (guanine deaminase: enzyme
converts guanine to xanthine). The result shows decrease of guanine
and increase of xanthine.
Purine base is a general name for compounds (nucleotide, nucleoside, base)
containing purine structure and found in most foods. Through metabolic pathways,
purines are broken down to uric acid, when exceeded amount of uric acid
is accumulated in body, it may cause gout.
For the analysis of purines in food, first, homogenized food is freeze-dried
and then dissolved in 70%H2O2. By this hydrolysis process neutralizes
the purines into purine bases.
Sample :
Column : Shodex Asahipak GS-320 HQ (7.5mmID*300mm)
Eluent : 150mM Sodium phosphate buffer (pH2.5)
Flow rate : 0.6mL/min
Detector : UV (260nm)
Column temp. : 35° C
Data provided by Dr.Kimiko Kaneko, Laboratory of Analytical
Chemistry, Teikyo University School of Pharmaceutical Sciences.
