FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 236-238.doi: 10.7506/spkx1002-6630-200910055

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Determination of o-Tyrosine in γ-Ray Irradiated Food by HPLC

WANG Dong-hui1,WANG Min2,*,HAN Li2,DENG Xiao-jun2,SHENG Yong-gang2   

  1. (1. Shanghai Institute of Measurement and Testing Technology, Shanghai 200135, China ;
    2. Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China)
  • Received:2008-07-17 Revised:2009-01-08 Online:2009-05-15 Published:2010-12-29
  • Contact: WANG Min2,*,;


Objective: To develop a determination method of o-tyrosine in g-ray irradiated protein-rich foods by highperformance liquid chromatography coupled with pre-column derivatization. Methods: Sample was homogenized and purified by eliminating fat and sugars with the mixture of acetone and chloroform (3:1, V/V), and then deproteinated by means of hydrolysis with hydrochloric acid at 110 ℃ for 24 h. After reacting with derivative reagent, the sample digestion solution was subjected to HPLC analysis by external reference method. Results: The detection limit of o-tyrosine by this method was 5 mg/kg. The recoveries of o-tyrosine at the spiked amounts of 5, 10, and 50 mg/kg were 62.1% to 88.3%, and the coefficients of variation were 3.91% to 9.38% (n = 6). Conclusion: The o-tyrosine content in chicken and pork irradiated with 5 kGy and above ofγ-ray can be successfully detected, which is obviously higher than that in unirradiated meat samples and presents linear relationship with irradiation dose. After 3-month storage at -20 ℃, the o-tyrosine is still detectable in chicken and pork irradiated with 5 kGy and above ofγ-ray.

Key words: o-tyrosine, γ-ray irradiated protein-rich food, HPLC, pre-column derivatization

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