caa a22 4500 463156811 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0528-1 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0528-1 Determination of carnosine in Black-Bone Silky Fowl ( Gallus gallus domesticus Brisson) and common chicken by HPLC [Elektronische Daten] [Yinggang Tian, Mingyong Xie, Weiya Wang, Hongjing Wu, Zhihong Fu, Lin Lin] 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. Springer-Verlag, 2006 Black-Bone Silky Fowl ( Gallus gallus domesticus Brisson) nationallicence Carnosine nationallicence Identification nationallicence Content determination nationallicence HPLC-MS/PAD nationallicence Tian Yinggang Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Xie Mingyong Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Wang Weiya Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Wu Hongjing Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Fu Zhihong Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Lin Lin Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 311-314 1438-2377 226:1-2<311 2007 226 217 https://doi.org/10.1007/s00217-006-0528-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0528-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tian Yinggang Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Xie Mingyong Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Wang Weiya Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Wu Hongjing Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Fu Zhihong Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Lin Lin Key Laboratory of Food Science of Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 311-314 1438-2377 226:1-2<311 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer