| Summary: | 碩士 === 東海大學 === 食品科學系 === 89 === Carnosine and anserine are two major dipeptide found in chicken muscle. Both dipeptide contained histidine or its derivatives and have been shown to be chelating agent for transition metal ions such as Cu2+ and Fe2+ which are catalyst in lipid autoxidation. These two dipeptide also showed scavenger for free radical produced in free radical chain reaction of lipid autoxidation. They are natural antioxidant and can be used as food additive to inhibit oxidation. The research was designed to isolate and purify these two dipeptides from cheap mechanical deboned chicken meat. This study, we choose deioned water to washed MDCM to get oligopeptide solution. After a succession of centrifugation, filtration, heating, ultra-filtration by Hollow Fiber, Sulphopropyl (SP) column chromatography was used to remove Fe2+ and most free amino acids in filtrate. The final oligopeptide solution rich in carnosine and anserine was obtained.
Two analytic methods, HPLC and CZE, have been developed to quantitate the carnosine and anserine in MDCM. Semi-preparative ODS with 50mM KH2PO4 (pH7.0) has been found to give baseline separation of carnosine and anserine from other free amino acid without any derivatization. CZE with 25mM KH2PO4 (pH7.0) and 9.0KV also gave good separation of these two dipeptides from each other and from other free amino acids in few minutes. By using these two methods, the yield of carnosine and anserine content in MDCM was found to be around 58%.
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