Skip to main content

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


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.

This is a preview of subscription content, access via your institution.

Fig. 1


  1. Sewell DA, Harris RC, Marlin DJ, Dunnett M (1992) J Physiol 445:447–453

    Google Scholar 

  2. Okuma E, Abe H (1992) Comp Biochem Physiol Comp Physiol 102:37–41

    Article  CAS  Google Scholar 

  3. Chan KM, Decker EA (1994) Crit Rev Food Sci Nutr 34:403–426

    CAS  Article  Google Scholar 

  4. Guiotto A, Calderan A, Ruzza P, Borin G (2005) Curr Med Chem 12:2293–2315

    Article  CAS  Google Scholar 

  5. Kansci G, Genot C, Meynier A, Gandemer G (1997) Food Chem 60:165–175

    Article  CAS  Google Scholar 

  6. Mark AB (2006) Life Sci 78:2343–2357

    Article  CAS  Google Scholar 

  7. Hipkiss AR, Brownson C, Carrier MJ (2001) Mech Ageing Dev 122:1431–1445

    Article  CAS  Google Scholar 

  8. Szwergold BS (2005) Biochem Biophys Res Commun 336:36–41

    Article  CAS  Google Scholar 

  9. Margolis FL (1974) Science 184:909–911

    Article  CAS  Google Scholar 

  10. Abe H, Okuma E (1995) Nippon Shokuhin Kagaku Kogaku Kaishi 42:827–834

    CAS  Google Scholar 

  11. Bussayarat Maikhunthod, Kanok-Orn Intarapichet (2005) Meat Sci 71:364–374

    Google Scholar 

  12. Kanok-Orn Intarapichet, Bussayarat Maikhunthod (2005) Meat Sci 71:634–642

    Google Scholar 

  13. Cornet M, Bousset J (1999) Meat Sci 51:215–219

    Article  CAS  Google Scholar 

  14. AOAC (1997) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC

    Google Scholar 

  15. Reviewer Guidance (1994) Validation of Chromatographic Methods, Center of Drug Evaluation and Research, Food and Drug Administration (FDA), Washington, DC

  16. Gayova E, Kron I, Suchozova K, Pavlisak V, Fedurco M, Novakova B (1999) Bratisl Lek Listy 100:500–502

    CAS  Google Scholar 

Download references


This study was financially supported by the Program of Jiangxi Provincial Department of Science and Technology and supported by the Program for Changjiang Scholars and Innovative Research Team in University (No. IRT0540). Nanchang University Testing Fund (No. 2005029) is gratefully acknowledged.

Author information

Authors and Affiliations


Corresponding author

Correspondence to Mingyong Xie.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Tian, Y., Xie, M., Wang, W. et al. Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC. Eur Food Res Technol 226, 311 (2007).

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI:


  • Black-Bone Silky Fowl (Gallus gallus domesticus Brisson)
  • Carnosine
  • Identification
  • Content determination