Identification of Irradiation of Boned Chicken by Determination of o-Tyrosine and Electron Spin Resonance Spectrometry
Identification of Irradiation of Boned Chicken by Determination of o-Tyrosine and Electron Spin Resonance Spectrometry
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邻酪氨酸测定和电子自旋共振光谱法鉴别带骨鸡肉的辐照
DOI：
10.1248/jhs.48.79
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发表时间：
2002
期刊：
影响因子：
--
通讯作者：
Yukio Saito
中科院分区：
文献类型：
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作者：
M. Miyahara;T. Nagasawa;Tomomi Kamimura;Hitoshi Ito;M. Toyoda;Yukio Saito
原酪氨酸检测法用于辐照高蛋白食品的检测。研究了一种测定邻酪氨酸含量的新方法，用于电离处理后的食品的鉴定。一种新的荧光高效液相色谱方法允许在10kGy射线下检测辐照食品。将该方法与欧洲国家推荐的检测辐照食品的电子自旋共振(ESR)方法进行了比较。该方法只适用于那些含有骨骼或纤维素的食品样本。邻酪氨酸产生的剂量效应线性增加到30kGy.鸡骨在干燥器中干燥，然后在样品中记录ESR信号。照射后2周观察ESR信号的剂量效应，曲线拟合方程为二次多项式。ESR信号强度与邻酪氨酸产生的对数相关，观察到密切的关系。
Ortho-tyrosine detection method is used for the detection of irradiated protein-rich foods. A new procedure determining o-tyrosine content was examined in regard to the identification of food having undergone ionization treatment. A new fluorometric HPLC method allows the detection of irradiated foods at 10 kGy. This method was compared with an electron spin resonance (ESR) method recommended by European countries for the detection of irradiated foods. The method is applied only those food samples that contain bone or cellulose. The dose response of o-tyrosine production was linearly increased upto 30 kGy. Chicken bones were dried in a desiccator, after which ESR signals were recorded in the samples. The dose response of the ESR signal was observed two weeks after irradiation, and the equation for curve fitting was a quadratic polynominal. The ESR signal intensity correlated with the logarithm of o-tyrosine production, a close relationship observed.