Identification of irradiated meats by determining o- and m-tyrosine as markers.
Chen, S., Fan, L., Song, J., Liu, C., and Zhang, H. (2013). "Identification of irradiated meats by determining o- and m-tyrosine as markers.", Meat Science, 93(2), pp. 226-232. doi : 10.1016/j.meatsci.2012.08.022 Access to full text
To identify the irradiated meats, various parameters that affect extraction efficiency of tyrosine positional isomers were evaluated. The optimum procedure employed simple extraction by 0.1% formic acid and protein precipitation by acetone. Baseline separation for the extract was carried out on LC–fluorescence detection (FLD) and LC–tandem mass spectrometry (MS/MS). The LC–FLD and LC–MS/MS method had LOD of 1.7–2.1 and 0.3–0.5 ng/mL, respectively, and showed excellent linear correlation over three orders of magnitude, obtained ideal recoveries (78.68–88.90%) and RSD (≤ 8%). The methods were successfully applied in multiple samples. For o- and m-tyrosine, the order of descending trend was: chicken > beef > hairtail > pork and chicken > hairtail > beef > pork, respectively. The radiation dose could be quantitatively evaluated by the nonlinear correlation (y = A0x2 + A1x + A2) with coefficients of determination r2 > 0.998 in individual meat samples.
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