Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD :
Chinese chicken stock was prepared ... Briefly, yellow-feather chicken carcasses with the head, claws, and
internal organs removed were cut evenly in half along the back, rinsed
and drained in cold water, and cooked in a 5.6 L stainless steel
stockpot ... with purified water ... at the meat to water ratio of 1:2 (w/w).
The chicken carcass was placed in the stainless steel pot when the
purified water was at 95–99 °C, and cooking was timed when the broth
temperature again reached 95–99 °C. After 4 h of stewing, the top layer
of fat was removed and the chicken stock was stored at −20 °C for
further analysis. ...
Gout is the second most common metabolic disease affecting human health after diabetes. Gout is closely related to the content of exogenous purines and uric acid consumed in the diet. Chinese chicken broth is a delicious traditional meat soup, rich in protein, fat, minerals, and other nutrients, and is popular among consumers. Chicken broth is often considered a high purine food, posing a health risk to patients with gout and hyperuricemia. This work copes with the optimization of purines and uric acid content simultaneous determination in Chinese chicken stock when hydrolysis and extraction procedures, as well as HPLC, were studied. ... It has been demonstrated that Chinese chicken broth contains a significant amount of purines, with the highest content being hypoxanthine. It is also worth noting that some uric acid is also present in chicken soup, which can directly affect the body’s blood uric acid levels when ingested.
