Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species

作者：Peiretti Pier Giorgio^*; Medana Claudio; Visentin Sonja; Giancotti Valeria; Zunino Valentina; Meineri Giorgia

来源：Food Chemistry, 2011, 126(4): 1939-1947.

DOI：10.1016/j.foodchem.2010.12.036

• Meat
• Carnosine
• Pentosidine
• Lipid oxidation

The aim of this research was to determine the content of the histidinic antioxidants, advanced glycation end products (pentosidine) and thiobarbituric acid reactive substance (TBARS) in the meat from different animal species. Carnosine, anserine, homocarnosine and pentosidine were quantified by HPLC/MS, while TBARS was determined by photometric measurements. The total CRCs (carnosine + anserine + homocarnosine) content was in the increasing order: beef < rabbit < pork < horse < chicken < turkey. The analysis showed traces of pentosidine above the instrumental determination limits in all the meat samples, while the susceptibility of these meat to lipid oxidation decreased from beef to chicken, with the exception of turkey meat, which presented a high TBARS content towards even though its total CRCs was the highest. The structure of homocarnosine was elucidated by high resolving power multistage mass spectrometry.

• 出版日期2011-6-15