FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 188-191.doi: 10.7506/spkx1002-6630-201010038

• Analysis & Detection • Previous Articles     Next Articles

HPLC Determination of o-Tyrosine in Irradiated Chicken Products

LIN Lin1,ZHANG Ke2,QIAN He3,*   

  1. 1. Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China;2. Airman Aeromedicine Institution,
    Beijing 100000, China;3. State Key Laborary of Food Science and Technology, Jiangnan University , Wuxi 214122, China
  • Received:2009-05-25 Online:2010-05-15 Published:2010-12-29
  • Contact: QIAN He


A method using HPLC with fluorescence detection was developed for the determination of o-tyrosine in irradiated chicken products. Samples were hydrolyzed with 6 mmol/L HCl at 105 ℃ for 4 h in a vacuum environment and cleaned up on a C18 solid-phase extraction column. Three-time elution of the column with 5% actonitrile in water was carried out for the desorption of o-tyrosine. The excitation and emission wavelengths for fluorescence detection were set at 275 nm and 305 nm, respectively. The method exhibited a limit of detection of 0.1 mg/kg. The average spike recovery (6 replicates) for o-tyrosine at 1.0 mg/kg was 97.3%. Over the range of 10 to 100 kGy, irradiation dose displayed good linearity with o-tyrosine content of irritated chicken meat.

Key words: o-tyrosine, HPLC method, irritated chicken meat

CLC Number: