Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD

Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD

Chinese chicken broth is well known for its outstanding nutritional value and flavor, widely consumed in China. This study was designed to develop a sensitive and accurate high-performance liquid chromatography-variable wavelength detector (HPLC-VWD) method to simultaneously determine purines and ur...

Full description

Bibliographic Details
Main Authors: Manli Wu, Wangang Zhang, Xixi Shen, Wei Wang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
Chinese chicken broth
purine
uric acid
HPLC
acid hydrolysis
hyperuricemia
Online Access:https://www.mdpi.com/2304-8158/10/11/2814

Similar Items

Similar Items