高嘌呤食物中嘌呤含量分析方法之探討

The Investigation of Analytical Method of Purine Content in High Purine Foods

周政輝(Jenq-Huei Jou) ； 柯易昌(Yi-Chang Ker)

《中華民國營養學會雜誌》 24卷4期 (1999/11) Pp. 366-378

https://doi.org/10.6691/JCNS.199911_24(4).0006

摘要

本研究主要目的在探討不同pH與離子濃度之移動相條件對逆相高效液相層析法分析嘌呤和嘧啶滯留能力之影響，並進一步應用在分析部分高嘌呤食物之嘌呤含量。結果發現逆相高效液相層析法在0.02M, pH4.0醋酸鉀及0.1%三乙基氨的等位沖離之下，可在18分鐘之內完全分離七種核鹼基。高嘌呤食物(0.05g)在2.75mL三氟醋酸：甲酸：去離子水(5:5:1)之混合液中，120℃下加熱30分鐘可將核酸物質水解成嘌呤。樣品以Sep-pak C18管柱處理可除去非極性水解產物，保護ODS管柱。

關鍵字

嘌呤含量 ； 大豆 ； 逆相高效液相層析法

並列摘要

The purpose of this study was to investigate the effects of different pH and ion concentration of mobile phase on separating purine and pyrimidine bases by reversed phase high performance liquid chromatography (RP-HPLO). The 7 nucleobases could be separated perfectly in18minutes by RP-HPLO at a 0.02M, pH 4.0KOAc mobile phase with 0.1% triethylamine. The purine bases in soybean (0.05g) were liberated from nucleic acids, nucleotides or nucleosides by a acid hydrolization with 2.75mL trifluoroacetic acid (TFA) formic acid (FA): deionized water(5:5:1) at 120℃ for 30 minutes. The preparation of sample with Sep-pak C18 cartridge could protect ODS column effectively, because the nonpolar hydrolates would be eliminated.

並列關鍵字

purine content ； soybean ； RP-HPLC