Simultaneous Determination of Nine Gout Factors in Cooked Foods

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), purines (3.13–50.00 μg mL), and uric acid (12.50–200.00 μg mL). The recoveries of analytes in spiked samples ranged from 99.97 to 103.30%. The limit of detection was 1.45 μg mL. 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.”