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

Abstract

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.

Date modified: