Identification of irradiated meats by determining o- and m-tyrosine as markers
Chen, S., Fan, L., Song, J., Liu, C., Zhang, H. (2013). Identification of irradiated meats by determining o- and m-tyrosine as markers, 93(2), 226-232. http://dx.doi.org/10.1016/j.meatsci.2012.08.022
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 0.3-0.5ng/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=A 0x 2+A 1x+A 2) with coefficients of determination r 2>0.998 in individual meat samples. © 2012 Elsevier Ltd.
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