IDENTIFICATION OF MEAT TREATED WITH IONIZING-RADIATION BY CAPILLARY GAS-CHROMATOGRAPHIC DETERMINATION OF RADIOLYTICALLY PRODUCED HYDROCARBONS

被引：22

作者：

MOREHOUSE, KM

KIESEL, M

KU, Y

机构：

[1] Division of Food Chemistry and Technology, Food and Drug Administration, Washington

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 05期

关键词：

D O I：

10.1021/jf00029a015

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

When triglycerides or fatty acids are irradiated, some of the major stable products are hydrocarbons formed from the loss of CO2 and CH3COOH in various free-radical reactions. A capillary gas chromatographic procedure has been developed to monitor the presence of these radiolytically generated hydrocarbons in meats treated with ionizing radiation. Several lipid extraction procedures for isolating the radiolytically generated hydrocarbons from the irradiated meat were compared. The radiolytically generated hydrocarbons were separated from the extracted lipids on a Florisil column and determined by capillary gas chromatography. The yield of these radiolytically generated hydrocarbons was linear with absorbed dose. Data indicating the utility of this methodology to identify meat products (poultry, beef, and pork) treated with ionizing radiation are presented.

引用

页码：758 / 763

页数：6

共 25 条

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