Extraction And Determination Of Purines In Seafood

In this paper, the extractions of several seafoods were examined with two kinds of methods. One was microwave extraction, the other was traditional ultrasonic extraction. The reverse phase high perfermance liquid chromatography was used for the determination. This paper had studied the impact of ultrasonic extraction conditions (liquid/ solid ratio, ultrasonic time) and microwave extraction conditions (liquid/ solid ratio, microwave temperature and extracted time)on the extraction yield of purine bases. The mobile phase, the column temperature and the flow rate were examined and optimized. The contents purine bases in shrimp, mussel and oyster were determined with this method. As a result, compared to traditional ultrasonic extraction, microwave extraction had higher efficiency and shorter extraction time. Microwave extraction was fit to extract the purine bases in seafoods and had greater application in the extraction of purine bases in seafoods.