Determination of o-tyrosine as a marker for the detection of irradiated shrimps
Hunkova, J. | Simat, T.J. | Steinhart, H. (University of Hamburg (Germany). Inst. of Biochemistry and Food Chemistry)
o-tyrosine is proposed as a marker for the identification of irradiated protein-rich food. An HPLC method for qualitative and quantitative determination of non-protein bound o-tyrosine in shrimps (Crangon crangon) has been developed. For this purpose the o-tyrosine was extracted from non-irradiated as well as irradiated samples with perchloric acid, then separated isocratically (ammoniumformiat buffer, pH 4) on an RP-C18 column and detected by FLD (275/305 nm). The quantification of o-tyrosine was based on the use of alfa-methyl-p-tyrosine as internal standard. In non-irradiated shrimps a background level of 28.9 microg/kg was found. The content of o-tyrosine in 1 kGy irradiated shrimps was found to be 119.9 mikrog/kg, which was well 4-fold over the background level. The dependency between radiation dose and the amount of o-tyrosine was observed in the range of 0-5 kGy.
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