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Identification of irradiated meats by determining o- and m-tyrosine as markers

Authors
Journal
Meat Science
0309-1740
Publisher
Elsevier
Volume
93
Issue
2
Identifiers
DOI: 10.1016/j.meatsci.2012.08.022
Keywords
  • Radiation Processed Foods
  • M-Tyrosine
  • O-Tyrosine
  • Lc–Fld
  • Lc–Ms/Ms
Disciplines
  • Biology

Abstract

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 0.3–0.5ng/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=A0x2+A1x+A2) with coefficients of determination r2>0.998 in individual meat samples.

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