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 :
Guanine
Xanthine

Column       : Shodex Asahipak GS-320 HQ (7.5 mm I.D. x 300 mm)
Eluent       : 150 mM Sodium phosphate buffer (pH2.5)
Flow rate    : 0.6 mL/min
Detector     : UV (260 nm)
Column temp. : 35 °C

Data provided by Prof. Kiyoko Kaneko, Faculty of Pharmaceutical Sciences, Teikyo University