Hydrophilic interaction liquid chromatography based method for simultaneous determination of purines and their derivatives in food spices

This work presents method for separation and quantification of adenine, guanine, xanthine, hypoxanthine, uric acid, and creatinine in food spices using hydrophilic interaction liquid chromatography with UV detection. Optimized conditions allowed separation with mobile phases containing acetonitrile and additives ammonium acetate (90:10, v/v, pH 6.1) or formate (90:10, v/v, pH 3.2). In food spices no uric acid was detected, creatinine (16 ± 2 μg g−1) was found only in instant dried yeast. The highest content of purines was determined in dried yeast (xanthine 110 ± 8 μg g−1, hypoxanthine 441 ± 24 μg g−1, adenine 84 ± 16 μg g−1, guanine 163 ± 12 μg g−1), high in curry, herbal pepper, and chicken seasoning, the lowest concentration was in black pepper (hypoxanthine 12 ± 2 μg g−1, adenine 27 ± 3 μg g−1). To best of our knowledge, no such complementary method and obtained data have been reported so far.