Determination of purine contents in different parts of pork and beef by high performance liquid chromatography

Food Chemistry

Volumn 170, Issue , 2015, Pages 303-307

  Rong, Shengzhong ^a   Zou, Lina ^a   Zhang, Yannan ^b   Zhang, Guangteng ^b   Li, Xiaoxia ^a   Li, Miaojing ^a   Yang, Fenghua ^a   Li, Chunmei ^a   He, Yingjuan ^a   Guan, Hongjun ^a   Guo, Yupeng ^a   Wang, Dong ^a   Cui, Xinyu ^a   Ye, Hongting ^a   Liu, Fenghai ^a   Pan, Hongzhi ^b   Yang, Yuexin ^c  

^a MUDANJIANG MEDICAL UNIVERSITY   (China)

^b HARBIN MEDICAL UNIVERSITY   (China)

^c CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

Author keywords

Beef; Gout; HPLC; Hyperuricemia; Pork; Purine contents

Indexed keywords

BEEF;

GOUT; HPLC; HYPERURICEMIA; PORK; PURINE CONTENTS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ADENINE; AMMONIUM FORMATE; GUANINE; HYPOXANTHINE; XANTHINE; PURINE; PURINE DERIVATIVE;

ANALYTIC METHOD; ARTICLE; BEEF; CONTENT ANALYSIS; FLOW RATE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PORK; PROTEIN CONTENT; PROTEIN DETERMINATION; SEPARATION TECHNIQUE; TEMPERATURE; URIC ACID BLOOD LEVEL; ADVERSE EFFECTS; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; GOUT; HYPERURICEMIA; MEAT; PIG; PROCEDURES; RED MEAT;

ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GOUT; HYPERURICEMIA; MEAT; PURINES; RED MEAT; SWINE;

EID: 84906957543     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.059     Document Type: Article

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