Factors affecting the extraction of carnosine/anserine from chicken breast

To explore the extraction process of carnosine and anserine from natural materials which has low- value and optimize the extraction conditions,high- pressure liquid chromatography with OPA as reagent were used in this study.Carnosine and anserine concentration of seven kinds of materials in the market,extracting approach,the ratio of material to solvent and the membrane treatment were investigated.The results showed the chicken breast had a high concentration of histidine- containing dipeptides( 21.58 μmol / g),including the seven kinds of materials in market.The chopping,homogenates,stirring,ultrasonic,boiling and enzymatic hydrolysis method were employed to extract carnosine and anserine. Homogenate / stirring method was the best way to extract carnosine and anserine,and with lower other peptides or proteins. After sequential treatment of ultrafiltration( 1000 u) and nanofiltration( 500 u),the content of carnosine and anserine was 60%( w / w) in extraction samples which assayed by the amino acid analysis.Our research provides the basic technique for utilizing the low- valued materials.