Determination of purine base in bacillus natto fermentation broth

Purine bases were detected by reverse phase ion pair chromatograph. The determination condition could be concluded as follows:Column was Hitachi La Chrom C18 (4.6mm×250mm, 5μm) . UV detector wave was 254nm, mobile phase was 0.7mL/min, column temperature was 25℃. Detection results demonstrated that the standard curve was well, the linearity range of A, G, H, X were 0.5²0.0, 1.0⁵0.0, 1.0⁵0.0, 0.5²0.0mg/L respectively, the correlation coefficient was above 0.9991 and recovery scope was 96.9%¹02.4%. Based on optimized detection method, purine bases in both before and after fermentation was 41.33mg/L and 84.99mg/L, which demonstrateed that purine bases were increasing during fermentation.