Abstract: To study the effect of purine absorption by yeast on reducing the purine content in beers, the absorption difference caused by various existing forms and kinds of purine was studied by detecting the purine contents of different worts before and after fermentation.It was found that only free purines could be absorbed by yeast, and the absorption was significantly related with free purine contents; The purine absorption rate kept constant when free purine constant changed in a certain range, while it began to decline when the free purine constant was excess. This finding was instructive in purine compounds treatment of worts used to product low purine beer.It can be applied in cut down the purine content, of which practicability was tested by detecting the result of nucleotide hydrolysis by purine nucleoside phosphorylase in worts.