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.