气相色谱法鉴别含脂辐照食品研究  

Study on Detection of Irradiated Food Containing Fat by Gas Chromatography

作　　者：宓捷波[1] 何佳[1] 赵良娟[1] 常春艳[1] 王云凤[1] 陈其勇[1] 郑文杰[1] 

机构地区：[1]天津出入境检验检疫局动植物与食品检测中心,天津300461

出　　处：《食品研究与开发》2013年第2期61-64,共4页Food Research and Development

基　　金：质检公益性行业科研专项项目(200910142)

摘　　要：通过熔出/溶剂萃取、弗洛里硅土净化的前处理过程提取碳氢化合物,建立了一种针对含脂辐照食品的气相色谱鉴别法。通过对不同剂量辐照处理后的肉类和木瓜样品的检测,结果表明,该方法简便可靠,灵敏度高,对于肉类和木瓜类样品的检测限分别为1 kGy和0.5 kGy,可以满足国内外检测的需求。A method has been developed to detect irradiated food containing fat using gas chromatography with the procedures of hydrocarbons extraction by melting or solvent, separation by Florisil cloumn. It was proved a simple and reliable method with high sensitivity through the detection results of meat and papaya irradiated by different doses. Detection limit of irradiated meat was validated for doses of 1 kGy and 0.5 kGy for papaya, which could meet detection requirements at home and abroad.

关 键 词：辐照食品 碳氢化合物 气相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.71[轻工技术与工程—食品科学与工程]