Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC

  • Yinggang Tian
  • Mingyong Xie
  • Weiya Wang
  • Hongjing Wu
  • Zhihong Fu
  • Lin Lin
Short Communication

DOI: 10.1007/s00217-006-0528-1

Cite this article as:
Tian, Y., Xie, M., Wang, W. et al. Eur Food Res Technol (2007) 226: 311. doi:10.1007/s00217-006-0528-1

Abstract

Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) is both consumed as a healthy food and used particularly as a kind of traditional Chinese medicine. Carnosine in the muscles of Black-Bone Silky Fowl was identified by HPLC–MS/PAD. The carnosine content in the meat of Black-Bone Silky Fowl was determined by HPLC and compared with that contained in the meat of White Plymouth Rock, which were bred under the same condition. The results showed that the contents of carnosine in the mixed meat, breast meat and thigh meat of Black-Bone Silky Fowl were all remarkably higher than that in the White Plymouth Rock. These findings indicate that Black-Bone Silky Fowl would be a better chicken breed for carnosine supplement.

Keywords

Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) Carnosine Identification Content determination HPLC–MS/PAD 

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Yinggang Tian
    • 1
  • Mingyong Xie
    • 1
  • Weiya Wang
    • 1
  • Hongjing Wu
    • 1
  • Zhihong Fu
    • 1
  • Lin Lin
    • 1
  1. 1.Key Laboratory of Food Science of Ministry of EducationNanchang UniversityNanchangPeople’s Republic of China

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