1H-NMR Spectroscopy as an Alternative Tool for the Detection of γ-ray Irradiated Meat

被引：7
作者：
Stefanova, Rayna [1 ]
Vasilev, Nikola V. [2 ]
Vassilev, Nikolay G. [3 ]
机构：
[1] Natl Ctr Radiobiol & Radiat Protect, Sofia 1606, Bulgaria
[2] Bulgarian Acad Sci, Inst Nucl Res & Nucl Energy, BU-1784 Sofia, Bulgaria
[3] Bulgarian Acad Sci, Ctr Phytochem, Inst Organ Chem, BU-1113 Sofia, Bulgaria
来源：
FOOD ANALYTICAL METHODS | 2011年 / 4卷 / 03期
关键词：
Chicken meat; gamma-ray radiation treatment; Fatty acid composition; H-1-NMR spectroscopy; NUCLEAR-MAGNETIC-RESONANCE; FATTY-ACID-COMPOSITION; C-13 NMR ANALYSIS; IN-GROUND BEEF; OLIVE OILS; PULSE SEQUENCE; VEGETABLE-OILS; CASHEW NUTS; FISH OILS; LAMB MEAT;
D O I：
10.1007/s12161-010-9183-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of gamma-ray irradiation on the fatty acid profile of chicken meat was examined at doses of 0.5, 2.5, 5.0, 7.5, 10.0, and 15.0 kGy by H-1-NMR spectroscopy. NMR spectral results revealed a dose-dependent effect of irradiation on the fatty acid profile. A trend toward an increase in the amount of saturated fatty acids and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated meat samples compared with the non-irradiated one was established with increasing the irradiation dose. The trend of decreasing polyunsaturated fatty acyl groups was associated with a decrease in oxidative stability of meat fat after application of gamma-ray irradiation.
引用
收藏
页码：399 / 403
页数：5
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