عنوان مقاله [English]
نویسندگان [English]چکیده [English]
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 0.1ng of o-tyrosine has been used. The method involves freeze-drying of sample, acid hydrolysis and fractionation by HPLC. By using Spherisorb ODS2 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 (0.15-0.42 µg/g per wet weight), this method is able to identify the irradiated chicken meat at 4kGy or higher. Because the dose response curve can be extended over 50kGy, the method is suitable for detecting the overdosed samples.
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