A GAS-CHROMATOGRAPHIC PROCEDURE TO DETECT THE RADIATION PROCESSING OF CHICKEN MEAT

被引：0
|
作者：
AMMON, J [1 ]
MILDAU, G [1 ]
RUGE, W [1 ]
DELINCEE, H [1 ]
机构：
[1] BUNDESFORSCH ANSTALT ERNAHRUNG,INST ERNAHRUNGSPHYSIOL,W-7500 KARLSRUHE 1,GERMANY
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 1992年 / 88卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A simple gas chromatographic procedure to detect the radiation processing of chicken is presented. The method is based on the preferential formation of C(n-1) and C(n-2) alkanes and alkenes (n being the carbon number of the parent fatty acid), originating from cleavage of the lipids near the ester bond by the radiation treatment. Sample preparation was performed according to common pesticide analysis by fat extraction and separation of the hydrocarbons using florisil chromatography. Separated hydrocarbons are analysed by gas chromatography using a flame ionisation detector, and positive results are confirmed by ps chromatography - mass spectrometry.
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页码：35 / 37
页数：3
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