Automated Analysis of Hypoxanthine

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Abstract
SUMMARY: Hypoxanthine concentration is a useful index of the quality of flesh foods. A rapid manual assay of the purine was automated by modifying commercially available proportioning and spectrophotometric equipment. Extracts are sampled serially and mixed with xanthine oxidase and buffer. After reaction at 37° in a time‐delay coil, the mixture passes through a low‐volume flow‐through cell, where its absorption at 290 mμ (and hence uric acid production from hypoxanthine) is monitored continually. Concentrations are estimated by reference to standards and blanks.