Simultaneous Determination of Nine Gout Factors in Cooked Foods

Abstract

A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed to quantify nine gout-related compounds: uric acid, guanine, hypoxanthine, adenine, xanthine, inosine, guanosine, xanthosine, and adenosine. Separation was achieved using a Supersil AQ-C18 column with mobile phase solution A (water:triethylamine:phosphoric acid, 950:11:5, pH 3.93) and solution B (water:acetonitrile, 90:10). The method demonstrated good linearity with linear ranges for nucleosides (1.06–17.00 μg mL⁻¹), purines (3.13–50.00 μg mL⁻¹), and uric acid (12.50–200.00 μg mL⁻¹). The recoveries of analytes in spiked samples ranged from 99.97 to 103.30%. The limit of detection was 1.45 μg mL⁻¹. This method is characterized by high precision and accuracy, a wide linear range, good reproducibility, and effective quantification of the nine gout-related compounds. The method has been successfully applied to the detection and evaluation of the representative Min cuisine dish, “Buddha Jumps Over the Wall.”