Detection of Radiation-Induced Hydrocarbons in Camembert Irradiated before and after the Maturing Process-Comparison of Florisil Column Chromatography and Online Coupled Liquid Chromatography-Gas Chromatography

Schulzki, G.; Spiegelberg, A.; Boegl, K.W.; Schreiber, Georg

doi:10.1021/jf00050a021

Cited by 12 publications

(12 citation statements)

References 9 publications

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“…The separation of hydrocarbons from lipids is considered to be the most critical step in detecting hydrocarbons. Hydrocarbons have been separated from lipid fractions by cold-finger distillation (6), column chromatography (5,7,8,10), or highperformance liquid chromatography (12)(13)(14). Schreiber's group compared high-vacuum cold-finger distillation and Florisil column chromatography and concluded that the latter seemed to be more practical for routine application to meats (10,15).…”

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confidence: 99%

Detection of hydrocarbons in irradiated and roasted sesame seeds

Choi

Hwang

1997

J Americ Oil Chem Soc

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Hydrocarbons produced by γ-radiation of sesame seed were analyzed to determine the relation of irradiation dose to the production of hydrocarbons and to eventually use them as markers for identifying post-irradiated sesame seed. Hydrocarbons in sesame seed were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography, and gas chromatography. 16:2, 16:3, 17:1, and 17:2 were prominently detected in irradiated sesame seed. 17:2 was detected in seed irradiated at 0.1 kGy or higher, and the others were detected at 0.5 kGy or higher. These hydrocarbons were not detected in unirradiated sesame seeds that were raw, roasted, whole, ground, or stored. JAOCS 74, 469-472 (1997).

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confidence: 99%

Detection of hydrocarbons in irradiated and roasted sesame seeds

Choi

Hwang

1997

J Americ Oil Chem Soc

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“…These advantages have been confirmed by other researchers who have used the LC-GC analysis of irradiated foods with the normal phase in the LC step (6,7,(30)(31)(32). However, additional improvements might be obtained with a reversed phase (RP) in the LC step because large capacity for polar solvents is a desirable characteristic to enlarge the field of application of on-line coupled LC-GC (e.g., for the analysis of biological samples and of watercontaining samples in general).…”

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confidence: 56%

Rapid Recognition of Irradiated Dry-Cured Ham by On-Line Coupling of Reversed-Phase Liquid Chromatography with Gas Chromatography and Mass Spectrometry

Martı́nez

Barba

Calvo

et al. 2011

Journal of Food Protection

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The use of on-line coupling of reversed-phase liquid chromatography and gas chromatography (RPLC-GC) with the through oven transfer adsorption desorption (TOTAD) interface and mass spectrometry (MS) was proposed for testing different types of commercial Spanish dry-cured ham for irradiation treatment at various doses (0, 1.5, 2, and 4 kGy). The qualitative analysis of radiation-specific compounds (e.g., n-pentadecane, 1-hexadecene, 1,7-hexadecadiene, n-heptadecane, 8-heptadecene, and 2-dodecylcyclobutanone) can be simultaneously established in a single run with samples that have or have not been irradiated. The overall analysis, which takes less than 100 min, includes a rapid extraction step using a small amount of dichloromethanemethanol (1:1, vol/vol) and anhydrous sodium sulfate, the subsequent fractionation of the sample in the first dimension of the system (RPLC), the transfer of the target fraction to the second dimension, the GC separation, and the MS detection. The calculated limits of detection in ham were lower than 22 ng/g. Repeatability studies provided relative standard deviation values of 0.8 to 13.5%.

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“…Beschreibung der hier angewendeten on-line gekoppelten LC-GC Technik ist bereits verSffentlicht [6]. Ira folgenden sollen das Prinzip und der Aufbau der LC-GC Kopplung unter Berª der fª die vorliegende Untersuchung an Fischen und Riesengarnelen vorgenommenen Modifikationen kurz dargestellt werden.…”

Section: Eine Ausfªunclassified

“…Nach der Abtrennung aus der Fettfraktion der Lebensmittel k6nnen diese Kohlenwasserstoffe gaschromatographisch-massenspektrometrisch bestimmt werden [1,2]. Zahlreiche mit ionisierenden Strahlen behandelte Lebensmittel wurden bereits auf strahleninduzierte Kohlenwasserstoffe untersucht: rohes Fleisch von Huhn, Rind und Schwein [1][2][3], Froschschenkel [4], Shrimps [5], Flª [2], Camembert [6] und exotische Frª [7]. In Ringversuchen wurde erfolgreich best~itigt, daf~ dieser Nachweis als Routinemethode fª die Erkennung ron bestrahltem Hiihnchen-, Schweine-und Rindfleisch [8][9][10][11] sowie von Camembert und exotischen Frª (Avocados, Papayas und Mangos) [12] angewendet werden kann.…”

Section: Introductionunclassified