Fecha de publicación: -- Fuente: PubMed "wine" Food Chem X. 2026 Oct 4;39:104565. doi: 10.1016/j.fochx.2026.104565. eCollection 2026 Oct.ABSTRACTDietary purines from fermented beverages contribute to hyperuricemia and gout risk, yet factors controlling concentrations in alcoholic and non-alcoholic products remain unclear. Purine bases, purine nucleosides and pyrimidine nucleosides were quantified in 43 beverages using HPLC-QDA in single-ion recording (SIR) mode. Full-strength beers showed the highest concentrations (45.6-223.4 mg/l), dominated by guanosine (41-68%), reflecting the solubilization of barley malt-derived nucleic acids. In contrast, rice-based sake contained lower total purines (8.5-40.2 mg/l) with a xanthine-dominant profile, while distilled spirits, hard seltzers, and white wine contained no detectable purines. Non-alcoholic beers produced via membrane dealcoholization retained purines comparable to full-strength versions. However, substituting barley malt with alternative starch sources, such as rice, reduced total purines by approximately 25-51% in experimental non-alcoholic beers. Total purines correlated strongly with original extract, free amino nitrogen, alcohol, and barley malt proportion. Overall, purine concentration is governed primarily by raw material composition, and HPLC-QDA-SIR provides an accessible platform for routine screening.PMID:42898423 | PMC:PMC13677975 | DOI:10.1016/j.fochx.2026.104565