Position: Home > Articles > Methodological Considerations in the Detection of Irradiated Seafood Based on m-Tyrosine and o-Tyrosine
FOOD SCIENCE
2018
(18)
302-308
基于间酪氨酸和邻酪氨酸鉴定辐照海产品
作 者：
邵宏宏;相兴伟;郑斌;周秀锦;周宇芳;周向阳;傅谧妮
单 位：
浙江省海洋开发研究院;舟山出入境检验检疫局
关键词：
超高效液相色谱-三重四极杆/线性离子阱质谱;辐照;海产品;间酪氨酸;邻酪氨酸
摘 要：
利用超高效液相色谱-三重四极杆/线性离子阱质谱(ultra performance liquid chromatography-quadrupole linear ion trap tadem mass spectrometry,QTRAP-UPLC-MS/MS)技术测定海产品中与辐照相关的多种氨基酸及同分异构体,研究辐照剂量(0.5~20 kGy)与不同海产品中辐照标识性产物间酪氨酸和邻酪氨酸的产生和含量的关系。不同贮藏条件和加工方式对间酪氨酸和邻酪氨酸特异性和稳定性,以及对辐照海产品测定的影响。结果表明:辐照可诱导苯丙氨酸产生对酪氨酸、间酪氨酸和邻酪氨酸,无需其他酶和微生物的作用,且含量与辐照剂量呈线性关系;辐照剂量和样品含水量与辐照标识物的产生量密切相关;在-20℃,间酪氨酸和邻酪氨酸具有良好的稳定性;不同贮藏条件和加工方式对辐照海产品中间酪氨酸和邻酪氨酸含量具有一定影响,但是仍能提取到足够量的间酪氨酸和邻酪氨酸用于辐照海产品的鉴定;利用QTRAP-UPLC-MS/MS对海产品中邻酪氨酸和间酪氨酸作为辐照标识物的测定,最低可检测到经0.5 kGy辐照的样品,可准确地对辐照海产品是否经过辐照进行判定,为辐照海产品的检测提供依据。
译 名：
Methodological Considerations in the Detection of Irradiated Seafood Based on m-Tyrosine and o-Tyrosine
作 者：
SHAO Honghong;XIANG Xingwei;ZHENG Bin;ZHOU Xiujin;ZHOU Yufang;ZHOU Xiangyang;FU Mini;Zhoushan Entry-Exit Inspection and Quarantine Bureau;Zhejiang Marine Development Research Institute;
关键词：
ultra performance liquid chromatography-quadrupole linear ion trap tadem mass spectrometry(QTRAP-UPLC-MS/MS);;irradiated seafood;;phenylalanine;;m-tyrosine;;o-tyrosine
摘 要：
Ultra performance liquid chromatography-quadrupole linear ion trap mass spectrometry(QTRAP-UPLC-MS/MS) was employed to determine several amino acids and their isomers formed upon irradiation of seafood and the effect of irradiation dose(0.5–20 k Gy) on the contents of m-tyrosine and o-tyrosine as irradiation markers in different seafood products was studied. Also, this study investigated the effect of storage conditions and processing methods on the specificity and stability of m-tyrosine and o-tyrosine as well as on the detection of irradiation seafood. Our results showed that phenylalanine could be converted to p-tyrosine, m-tyrosine and o-tyrosine by irradiation without microorganism or enzyme, which was linearly related to irradiation dose. Furthermore, the irradiation dose and moisture content were closely related to the production of m-tyrosine and o-tyrosine, which had good stability at-20 ℃. Different storage conditions and processing methods had certain effects on the contents of m-tyrosine and o-tyrosine in irradiated seafood; however, the amounts of extracted m-tyrosine and o-tyrosine were sufficient for identification of irradiated seafood. The QTRAP-UPLC-MS/MS method with m-tyrosine and o-tyrosine as markers could precisely identify irradiated seafood with a dose as low as 0.5 k Gy, and provide the basis for food safety monitoring.
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