تشخیص پرتودیدگی گوشت مرغ با اندازه گیری ارتو-تیروزین با استفاده از تکنیک کروماتوگرافی مایع با کارآیی بالا و آشکارسازی فلوئورسانس

O-Tyrosine is proposed as a marker for identification of irradiated protein-rich foods. In this study, HPLC/ Fluorescence method that allows accurate quantification of ۰.۱ng of o-tyrosine has been used. The method involves freeze-drying of sample, acid hydrolysis and fractionation by HPLC. By using Spherisorb ODS۲ column, the base-line separation of o-tyrosine from impurities was performed. The yield of o-tyrosine in the irradiated chicken meat was proportional to the irradiation dose. Since the variable levels of o-tyrosine were found in unirradiated chicken meat (۰.۱۵-۰.۴۲ µg/g per wet weight), this method is able to identify the irradiated chicken meat at ۴kGy or higher. Because the dose response curve can be extended over ۵۰kGy, the method is suitable for detecting the overdosed samples.

Keywords:

ارتو-تیروزین , مواد غذایی پرتودهی شده , تشخیص , کروماتوگرافی مایع با کارایی بالا