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

European Food Research and Technology

Volumn 226, Issue 1-2, 2007, Pages 311-314

  Tian, Yinggang ^a   Xie, Mingyong ^a   Wang, Weiya ^a   Wu, Hongjing ^a   Fu, Zhihong ^a   Lin, Lin ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

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

Indexed keywords

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MUSCLE;

BLACK-BONE SILKY FOWL; CARNOSINE; CONTENT DETERMINATION;

FOOD PRODUCTS;

GALLUS GALLUS;

EID: 34648835068     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0528-1     Document Type: Article

References (16)

1. Sewell DA, Harris RC, Marlin DJ, Dunnett M (1992) J Physiol 445:447-453
2. Okuma E, Abe H (1992) Comp Biochem Physiol Comp Physiol 102:37-41
3. Chan KM, Decker EA (1994) Crit Rev Food Sci Nutr 34:403-426
4. Guiotto A, Calderan A, Ruzza P, Borin G (2005) Curr Med Chem 12:2293-2315
5. Kansci G, Genot C, Meynier A, Gandemer G (1997) Food Chem 60:165-175
6. Mark AB (2006) Life Sci 78:2343-2357
7. Hipkiss AR, Brownson C, Carrier MJ (2001) Mech Ageing Dev 122:1431-1445
8. Szwergold BS (2005) Biochem Biophys Res Commun 336:36-41
9. Margolis FL (1974) Science 184:909-911
10. Abe H, Okuma E (1995) Nippon Shokuhin Kagaku Kogaku Kaishi 42:827-834
11. Bussayarat Maikhunthod, Kanok-Orn Intarapichet (2005) Meat Sci 71:364-374
12. Kanok-Orn Intarapichet, Bussayarat Maikhunthod (2005) Meat Sci 71:634-642
13. Cornet M, Bousset J (1999) Meat Sci 51:215-219
14. AOAC (1997) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC
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