Determination of anserine, homocarnosine and carnosine in meat products by ion chromatography with integrated pulsed amperometric detection

A method was developed for the simultaneous determination of anserine, homocarnosine and carnosine in meat samples using ion chromatography (IC) with integrated pulsed amperometric detection (IPAD). The samples were separated on a high performance anion exchange AminoPac PA10 column (250 mmx2 mm) using 100 mmol/L NaOH as the eluent. The flow rate was kept at 0. 2 mL/min and the column temperature was set at 30 degrees C. The three target compounds were separated within 15 min, and there were no interferences from 17 tested amino acids in their determination. Under the optimal chromatographic conditions, anserine, homocarnosine and carnosine showed good linearity in the range of 0. 05-5 mg/L with correlation coefficients (r) greater than 0. 99. The limits of detection (LODs) and limits of quantification (LOQs) were in the range of 8.9-22. 1 mu g/L and 29. 6-73. 6 mu g/L, respectively. The proposed method was applied to the analysis of duck breast and goose breast meat samples. The average spiked recoveries ranged from 92. 4% to 104. 5%. This simple and sensitive method can be applied to the determination of related nutrients in meat products.