کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1183065 | 1492076 | 2017 | 8 صفحه PDF | دانلود رایگان |
• Irradiation history of raw beef liver was determined by LC–MS/MS analysis of DHdThd.
• DHdThd was specifically formed from thymidine moiety by irradiation.
• DHdThd would be a suitable marker of the irradiation history of raw beef livers.
• The method’s wide applicability and robustness.
• DHdThd, 5,6-dihydrothymindine.
A method for detecting irradiation histories of raw beef livers was developed by measuring 5,6-dihydrothymidine (DHdThd) using liquid chromatography–tandem mass spectrometry (LC–MS/MS). Liver DNA was extracted using phenol–chloroform extraction followed by precipitation in 50% ethanol. DNA was then enzymatically digested and nucleosides were purified using an OASIS MCX column. DHdThd and thymidine (dThd) contents of resulting test solutions were analyzed using LC–MS/MS. DHdThd was detected specifically after γ-irradiation. Concentration ratios of DHdThd to dThd in the test solutions increased dose-dependently after irradiation at 1.0–11.3 kGy, which included the practical dose for sterilization of 2–7 kGy. Dose–response curves from beef livers of individual animals almost overlapped. Thus, this method is a candidate for the detection of irradiation histories of foods from which DNA can be extracted.
Journal: Food Chemistry - Volume 216, 1 February 2017, Pages 186–193