Identification Of Irradiated Pork And Egg By Gas Chromatography

Objective: Pork and egg products are dominant foodstuffs in human beings. Irradiation of these products, as the main application in the field of food radiation, is to kill trichinella Spiralis in pork and salmonella in egg, and to extend their shelf life on other hand. In consideration of their important role in human beings' food, a reliable detection method must be available to identify whether the pork and egg have ever been irradiated, consequently to keep the consumers being informed, maintain consumers' right for option as well as to supervise the manufacturers to adhere to the relative laws or regulations. This research aims to explore the methodology for identification of irradiated pork and egg.Method: Irradiation: The pork samples were irradiated at 0, 0.5, 1, 3, 6 kGy and the boiled eggs at 0, 0.5, 1, 3 kGy respectively GC Detection: The fat of irradiated samples was extracted with hexane under reflux. The hydrocarbons in fat were separated by Florisil column chromatography. The separated hydrocarbons were detected by GC with capillary column and FID. The hydrocarbons in GC chromatogram were characterized by retention time and quantitatively measured by internal standard (n-eicosane) method.Result: Pork and egg contain high level fat which is comprised of oleic acid, palmitic, stearic acid and linoleic acid. The expected radiation-induced chief hydrocarbons are 8-heptadecene(C_17:1) and l,7-hexadecadiene(C_16:2) from oleic acic, n-pentadecane(C_15:0) and 1-tetradcene(C_14:1) from palmitic acid, n-heptadcane(C_17:0) and 1-hexadecene(C_16:1) from stearic acid, and 6,9-heptadecadiene(C_17:2) and 1,7,10-hexadecatriene(C_16:3) from linoleic acid. They were all detectable by method in this research. Nice linear relationship was found between the production of...