辐照鸡肉邻位酪氨酸含量检测方法的研究  

HPLC Determination of o-Tyrosine in Irradiated Chicken Products

作　　者：林琳[1] 张可[2] 钱和[3] 

机构地区：[1]上海市质量监督检验技术研究院,上海200233 [2]空军航空医学研究所,北京100000 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2010年第10期188-191,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD91B04-1);教育部创新团队基金项目(PCSIRT0627);教育部创新引智计划项目(111-project-B07029)

摘　　要：建立辐照鸡肉中邻位酪氨酸含量的高效液相色谱检测方法。辐照鸡肉中的邻位酪氨酸经105℃,6mmol/L盐酸溶液水解4h以上,C18固相萃取柱净化,5%乙腈溶液分3次洗脱目标物,在激发波长275nm,发射波长305nm,98%0.2mol/LNaH2PO4水溶液和2%乙腈作为流动相的条件下,用荧光检测器进行检测。研究表明,检出限为0.1mg/kg,加标水平在1.0mg/kg时,回收率为97.3%。辐照剂量在10～100kGy的范围内,辐照鸡肉中邻位酪氨酸含量与辐照剂量呈线性关系。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.

关 键 词：邻位酪氨酸 高效液相色谱法 辐照鸡肉 

分 类 号：TS207[轻工技术与工程—食品科学]