Meat Science 2013-02-01

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

Si Chen, Lihua Fan, Jun Song, Chenchen Liu, Hong Zhang

Index: Meat Science 93(2) , 226-32, (2013)

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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 0.3-0.5 ng/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(0) x (2) + A(1)x + A(2)) with coefficients of determination r(2) > 0.998 in individual meat samples.Copyright © 2012 Elsevier Ltd. All rights reserved.

Related Compounds

  • DL-O-Tyrosine
  • DL-m-Tyrosine

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