Hydrocarbons detected in irradiated pork, bacon and ham

被引：16

作者：

Hwang, KT ^{[1
]}

机构：

[1] Chonbuk Natl Univ, Coll Home Econ, Dept Food Sci & Human Nutr, Chonju 561756, Chonbuk, South Korea

[2] Chonbuk Natl Univ, Coll Home Econ, Inst Mol Biol & Genet, Chonju 561756, Chonbuk, South Korea

来源：

FOOD RESEARCH INTERNATIONAL | 1999年 / 32卷 / 06期

关键词：

bacon; ham; hydrocarbon; irradiation detection; pork;

D O I：

10.1016/S0963-9969(99)00040-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hydrocarbons produced by gamma-radiation of pork, bacon and ham were analyzed to determine how irradiation affects the production of the hydrocarbons and whether the hydrocarbons can be used for identifying post-irradiation of pork, bacon and ham. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons C17:1, C16:2, C17:2 and C16:3 were detected in pork, bacon and ham irradiated at 0.5 kGy or higher, but not in non-irradiated ones except C17:1. The detection levels in all the irradiated samples were in the order of C16:2, C17:1, C17:2 and C16:3 from the highest to the lowest. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：389 / 394

页数：6

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