Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat

被引：12

作者：

Marchioni, E

Horvatovich, N

Charon, H

Kuntz, F

机构：

[1] Fac Pharm, UMR 7512, Lab Chim Analyt & Sci Aliment, F-67400 Illkirch Graffenstaden, France

[2] Aerial, F-67412 Illkirch Graffenstaden, France

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 10期

关键词：

food irradiation; detection of irradiated foods; ingredient; mechanically recovered meat; ESR;

D O I：

10.1021/jf048101u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 ° C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).

引用

页码：3769 / 3773

页数：5