Cantonese Laohuo Broth is favored by the public for its therapeutic and health benefits， but its long cooking time can easily lead to purine overflow， posing a certain threat to human health. In this study， four purines were detected in common livestock and poultry broths， fish broths， four-season representative Guangfu Laohuo Broths， take-away broths， precooked broths， and seasoned broths by trifluoroacetic acid/formic acid-ultra performance liquid chromatography tandem mass spectrometry (TFA/FA-UPLC-MS/MS)， and the distribution pattern of purines in the representative Guangfu broths was investigated with a representative Guangfu broth for the daily intake limit was analyzed. The results showed that the total purine (241.66 mg/L) and hypoxanthine (161.62 mg/L) were the highest in pork broth among livestock broths， chicken broth (88.55% w/w) had the highest percentage of combined hypoxanthine and adenine among poultry broths， and the total purine content in fish soup exceeds 300 mg/L， significantly higher than the total purine content in livestock and poultry meat soup， with guanine accounting for the largest proportion. Among the 61 representative Cantonese Laohuo Broths， the total purine contents of spring soups ranged from 113.71-372.05 mg/L， those of summer soups from 138.62-323.99 mg/L， those of fall soups from 109.97-280.95 mg/L， and those of winter soups from 79.33-278.02 mg/L. Among them， except for the Chestnut and Huaishan Pig Hoof Soup in fall， the combined content of adenine and hypoxanthine in the remaining 60 soups accounted for more than 50% of the total purine content. Of the 37 commercially available take-out， prepared and flavored soups studied， 36 had a combined adenine and hypoxanthine content of more than 50%. The summed content of adenine and hypoxanthine in the prepared chicken soups exceeded 60% in all cases， which is consistent with the results for homemade soups. The study aims to investigate the content and distribution pattern of purine in Cantonese Lao Huo (long-simmered) soup， with a view to provide scientific and reasonable dietary advice for Cantonese soup lovers， as well as providing data as a reference for patients with gout and hyperuricemia.