Measurement of Purine Contents in Korean Alcoholic Beverages

Jae-Bum Jun; Young-In Na; Hyun-Jin Kim; Shin-Hee Kim; Yoo-Sin Park; Juseop Kang

doi:10.4078/jkra.2010.17.4.368

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Jun, Na, Kim, Kim, Park, and Kang: Measurement of Purine Contents in Korean Alcoholic Beverages

Original Article

J Korean Rheum Assoc 2010;17(4):368-375.

Published online: 23 December 2010

DOI: https://doi.org/10.4078/jkra.2010.17.4.368

Measurement of Purine Contents in Korean Alcoholic Beverages

Jae-Bum Jun¹, Young-In Na², Hyun-Jin Kim³, Shin-Hee Kim³, Yoo-Sin Park³, Juseop Kang³

¹Department of Internal Medicine, Hanyang University Hospital for Rheumatic Diseases, College of Medicine, Hanyang University, Seoul, Korea

²Institute of Rheumatism, Hanyang University, College of Medicine, Hanyang University, Seoul, Korea

³Department of Pharmacology & Clinical Pharmacology Lab, College of Medicine, Hanyang University, Seoul, Korea

Received 2 August 20101 September 2010 Accepted 24 September 2010

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objective

Gout is one of the most common forms of inflammatory arthritides among men, which is caused primarily by chronic hyperuricemia. Although pharmacological therapy is the mainstay treatment to manage gout, limiting the consumption of dietary purine is also important. Several epidemiological studies have reported that alcohol consumption is closely related to hyperuricemia and gout. The objective of this study was to determine the purine content in common Korean alcoholic beverages using high performance liquid chromatography (HPLC) to provide a dietary guideline for those with hyperuricemia or gout.

Methods

Thirty-five alcoholic beverages were analyzed. Blindly labeled samples of each alcoholic beverage were degassed and frozen. The sample preparation prior to HPLC followed the methods of Japanese researchers. HPLC was performed to analyze adenine, guanine, hypoxanthine, and xanthine content in the alcoholic beverages.

Results

The standard curves were linear for all purines. Purine contents were as follows: beer (42.26~146.39 μmol/L, n=12), medicinal wine (8.2 and 40.41 μmol/L, n=2), rice wine (13.19 μmol/L), Makgeolri (11.71 and 24.72 μmol/L, n=2), red wine (0, 6.03, and 17.9 μmol/L, n=3). No purines were found in fruit wine (n=2), Kaoliang (n=1), white wine (n=1), or distilled alcoholic beverages, such as soju (n=10) or whiskey (n=1).

Conclusion

Among popular Korean alcoholic beverages, beer contained a considerable amount of purines, whereas distilled alcoholic beverages did not. Patients with either gout or hyperuricemia should avoid alcoholic beverages, especially those containing large amounts of purines.

Keywords: Gout, Purine, Alcohol, HPLC

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Fig. 1.

Chromatogram of standard purine bases and a sample.

Fig. 2.

Standard curves for for purine bases. (A) Adenine, (B) Guanine, (C) Hypoxanthine, (D) Xanthine.

Table 1.

High performance liquid chromatography (HPLC) conditions

1. HPLC apparatus (PDA-HPLC)
Pump	Binary Pump 126 (Beckman Coulter Co., Fullerton, USA)
Sampler	Autoinjector (Beckman Coulter Co., Fullerton, USA)
Column	5mm i.d.×300 mm length (Shodex Asahipak HQ-310, Shoko America, Inc. Japan)
Column oven	Photodiode Array detector 168 (Beckman Coulter Co., Fullerton, USA)
Detector	Karat 32 (Beckman Coulter Co., Fullerton, USA)
Software	VS-6000CFI (Vision Scientific Co., Ltd., Korea)
Centrifuge	KMC-1300V (Vision Scientific Co., Ltd., Korea)
Vortex-mixer	Sartorius AC2115 (Sartorious Mechatronics, Ltd., Germany)
Balance	Model 420 A+ (Thermo Scientific Inc. USA)
pH meter	PC-420 (Corning Co., USA)
Stirrer & hot plate	SH-3600 (Saehan Ultrasonic Co., Korea)
Sonicator	Binary Pump 126 (Beckman Coulter Co., Fullerton, USA)
2. Mobile phase
Sodium phosphate Monobasic Anhydrous 98% (Yakuri Pure Chemicals Co., Ltd., Japan)
Purelab Classic triple distilled water (ELGA, UK)
O-Phosphoric acid 85% (Sigma-Aldrich Co., Ltd., USA)
Perchloric acid 70% (Junsei Chemical Co., Ltd., Japan)
Potassium Hydroxide 95% (Samchun Pure Chemical Co., Ltd., Korea)
Standard	Adenine 99% (Sigma-Aldrich Co., Ltd., USA)
	Guanine hydrochloride (Sigma-Aldrich Co., Ltd., USA)
	hypoxanthine 99% (Sigma-Aldrich Co., Ltd., USA)
	Xanthine sodium salt 99% (Sigma-Aldrich Co., Ltd., USA)
3. Experimental conditions
Mobile phase	150 mM Sodium Phosphate buffer (pH : 2.5)
Apparatus	Flow Rate: 0.6 mL/min
	UV Wavelength: 260 nm
	Column oven: 35.0°C
	Column: Shodex Asahipak HQ-310

Table 2.

Accuracy and precision of the purine base standards

1. Adenine
Standard (μg/mL)	Adenine (μg/mL)			Average	SD	Precision (% CV)	Accuracy (% RE)
Standard (μg/mL)	1	2	3	Average	SD	Precision (% CV)	Accuracy (% RE)
20	20.89	22.02	21.99	21.63	0.65	2.98	108.17
10	10.35	10.75	10.57	10.55	0.20	1.89	105.53
8	8.46	8.81	9.29	8.85	0.42	4.69	110.68
5	5.48	5.77	5.86	5.70	0.20	3.51	114.04
2.5	2.78	2.88	2.88	2.84	0.06	2.02	113.76
1	1.19	1.24	1.22	1.21	0.02	1.97	121.49
0.5	0.63	0.63	0.64	0.63	0.01	1.06	126.40
0.25	0.37	0.38	0.36	0.37	0.01	2.31	147.98

2. Guanine
Standard (μg/mL)	Guanine (μg/mL)			Average	SD	Precision (% CV)	Accuracy (% RE)
Standard (μg/mL)	1	2	3	Average	SD	Precision (% CV)	Accuracy (% RE)
20	21.42	22.45	22.51	22.13	0.61	2.76	110.63
10	10.65	11.02	10.86	10.84	0.18	1.68	108.44
8	8.72	9.07	9.21	9.00	0.26	2.84	112.49
5	5.76	6.03	6.47	6.09	0.36	5.93	121.74
2.5	3.03	3.09	3.14	3.09	0.05	1.73	123.44
1	1.34	1.36	1.39	1.36	0.03	2.03	136.27
0.5	0.82	0.87	0.80	0.83	0.04	4.57	166.60
0.25	0.55	0.55	0.54	0.55	0.01	1.14	218.91

3. Hypoxanthine
Standard (μg/mL)	Hypoxanthine (μg/mL)			Average	SD	Precision (% CV)	Accuracy (% RE)
Standard (μg/mL)	1	2	3	Average	SD	Precision (% CV)	Accuracy (% RE)
20	21.63	22.73	22.82	22.39	0.67	2.98	111.97
10	10.82	11.35	10.94	11.04	0.28	2.51	110.37
8	8.78	9.17	9.14	9.03	0.22	2.44	112.87
5	5.78	6.01	6.11	5.97	0.17	2.87	119.34
2.5	3.03	3.14	3.19	3.12	0.08	2.59	124.67
1	1.29	1.38	1.36	1.34	0.04	3.31	134.47
0.5	0.85	0.95	0.85	0.89	0.06	6.61	177.16
0.25	0.53	0.55	0.67	0.58	0.08	12.98	233.50

4. Xanthine
Standard (μg/mL)	Xanthine (μg/mL)			Average	SD	Precision (% CV)	Accuracy (% RE)
Standard (μg/mL)	1	2	3	Average	SD	Precision (% CV)	Accuracy (% RE)
20	23.42	24.56	24.54	24.18	0.65	2.70	120.88
10	11.65	12.22	11.86	11.91	0.29	2.44	119.11
8	9.51	9.87	9.76	9.71	0.18	1.87	121.41
5	6.11	6.81	6.55	6.49	0.35	5.45	129.87
2.5	3.14	3.36	3.54	3.35	0.20	5.89	133.89
1	1.75	1.63	1.61	1.66	0.07	4.32	166.33
0.5	0.91	1.07	0.92	0.97	0.09	9.58	193.22
0.25	0.65	0.59	0.81	0.68	0.11	16.34	273.94

SD, standard deviation; CV, coefficients of variation; RE, relative error

Table 3.

Purine contents (μmol/L) of co mmon Kor ean alcoholic beverages

Category	No.	Adeni ne	Guani ne	Hypoxanthine	Xanthine	Total
Beer Local	1	11.25	26.44	3.09	31.99	72.77
Local	2	11.03	29.53	2.2	38.43	81.19
Local	3	13.32	31.24	6.39	45.09	96.04
Local	4	10.43	12.53	0	19.3	42.26
Local	5	15.84	48.94	3.01	28.03	95.82
Imported	6	19.76	85.67	13.96	27	146.39
Imported	7	10.51	20.74	2.35	10.05	43.65
Imported	8	16.87	30.6	2.28	12.12	61.87
Imported	9	10.29	16.1	2.64	20.28	49.31
Imported	10	29.16	58	4.11	28.32	119.59
Imported	11	16.87	26.33	4.56	25.85	73.61
Imported	12	9.77	10.71	3.09	29.75	53.32
Soju	1	0	0	0	0	0
	2	0	0	0	0	0
	3	0	0	0	0	0
	4	0	0	0	0	0
	5	0	0	0	0	0
	6	0	0	0	0	0
	7	0	0	0	0	0
	8	0	0	0	0	0
	9	0	0	0	0	0
	10	0	0	0	0	0
Medicinal wine	1	0	2.03	6.17	0	8.2
Medicinal wine	2	3.4	12.9	7.57	16.54	40.41
Makgeolri	1	6.96	13.06	4.7	0	24.72
Makgeolri	2	1.85	1.92	2.2	5.74	11.71
Fruit wine	1	0	0	0	0	0
Fruit wine	2	0	0	0	0	0
Kaoliang		0	0	0	0	0
Whisky		0	0	0	0	0
Wine Red	1	0	0	0	6.03	6.03
Red	2	0	0	0	0	0
Red	3	2.29	4.58	0	11.03	17.9
White	4	0	0	0	0	0
Rice wine		2.07	2.67	8.45	0	13.19

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