FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 176-179.doi: 10.7506/spkx1002-6630-201016037

• Analysis & Detection • Previous Articles     Next Articles

Identification of Radiated Pork by GC-MS Determination of Hydrocarbons

MA Tao1,2，LIN Qiong1,3，WANG Zhi-dong3，GAO Mei-xu3，LI Shu-rong3,*， ZHU Jie3，ZHOU Hong-jie3   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
    2. Institute of Agricultural Sciences and Technology, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China；
    3. Institute of Agri-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Received:2009-10-19 Revised:2010-05-14 Online:2010-08-25 Published:2010-12-29
  • Contact: LI Shu-rong E-mail:15802485784@139.COM

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Abstract:

In order to establish a method for identifying radiated pork based on differences in the contents of hydrocarbons, pork was radiated by 60Coγ ray at different dosages (1, 3, 5 kGy and 7 kGy) and radiated pork was analyzed for kinds and contents of volatile hydrocarbons in it by GC-MS based on a sample preparation procedure consisting of Soxhlet extraction, cleanup by solid-phase extraction for the removal of pigments and fat, nitrogen blowing evaporation to dryness and dilution in n-hexane to 1 mL. It was found that 60Coγ ray radiation resulted in the generation of two new compounds in pork, namely C16:2 and C17:1. and that their contents both increased with increasing radiation dosage. Moreover, after 60Coγ ray radiation at higher dosages, more hydrocarbons were found in pork with higher fatty acid contents.

Key words: radiation, pork, hydrocarbons, GC-MS

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