Spectrophotometric determination of β-alanylhistidine peptides in ox-muscle extract

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Abstract
A reasonably rapid and accurate method is described for the determination of B-alanylhistidine peptides in biological materials. The peptides are precipitated with a mercuric chloride reagent, the precipitate is hydrolysed with 6N-hydrochloric acid, and the B-aianine formed is oxidized to a product which forms a dinitro-phenylhydrazone. The recovery of the carnosine added to a meat extract was 99 i 1.90%. Meat extract from various sources contains 5.6-6.6% (average 6.2%) of B-alanylhistidine peptides containing 90% of carnosine and 10% of anserine.