[ESR and HPLC studies of the detection of gamma irradiation of eggs].
Two methods for the identification of irradiated eggs are presented. Electron spin resonance (ESR) detects radiation-specific radicals in the calcite matrix of eggshells. ESR gives unequivocal results for doses clearly below the technologically relevant dose. The stability of the radical in the calcite matrix was tested over a period of 6 weeks. Products that contain no or only low amounts of fat but a high percentage of protein can be identified by HPLC. Only in the chromatograms of irradiated samples is a peak of the amino acid ortho-tyrosine present. This HPLC method may be of great interest especially for the identification of irradiated pasteurized liquid egg white.
Helle
N
N
Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes, Berlin, Deutschland.
Knopfe
C
C
Mischke
J
J
Gebhardt
G
G
Bögl
K W
KW
Schreiber
G A
GA
D000596:Amino Acids / Q000032:analysis / Q000528:radiation effects; D000818:Animals; D002119:Calcium Carbonate / Q000528:radiation effects; D002851:Chromatography, High Pressure Liquid; D004527:Egg Proteins / Q000737:chemistry / Q000528:radiation effects; D004528:Egg Shell / Q000528:radiation effects; D004529:Egg White / Q000528:radiation effects; D004531:Eggs / Q000528:radiation effects*; D004578:Electron Spin Resonance Spectroscopy; D005514:Food Irradiation; D005720:Gamma Rays; D014443:Tyrosine / Q000032:analysis
D000596:Amino Acids; D004527:Egg Proteins; D014443:Tyrosine; D002119:Calcium Carbonate
ESR- und HPLC-Untersuchungen zum Nachweis der gamma-Bestrahlung bei Eiern.