Lena Samir Mohammed*(1) Aum-El-Bashar Hamid AL-Mousawi(1) and Rawdha Mahmoud Ali(1)
(1). Food Science Department, Faculty of Agriculture, University of Basrah, Basrah, Iraq.
(*Corresponding author: Lena Samir Mohammed. E-Mail: linasamer234@gmail.com).
Received: 21/03/2019 Accepted: 30/05/2019
Abstract
Carnosine was extracted from goose breast meat by using separation, Carnosine were identificated in several ways including spectroscopy identification using UV-visible and Fourier Transform infrared spectrophotometer technology and High Performance Liquid Chromatography (HPLC), spectral diagnostics using Ultraviolet-visible (UV) carnosines single peak showed at 215 nm wavelength, ,and at diagnosis High Performance Liquid Chromatography (HPLC) retention time stood for goose breast alcohol carnosines 2.675 and author carnosines separated from 2.651minutes water carnosines, So the infrared spectrophotometer technology They are many peaks have been shown to represent the effective groups of the compound, after undetecting the detection of toxicity assay of carnosines prepared on human blood serum and there have been no changes in its shape and appearance.
Key words: Goose breast meat, Carnosines, SIUV-visible, HPLC, FTIR.
Full Paper in Arabic: PDF