Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Application of Hydrocarbons as Markers for Detecting Post-irradiation of Imported Meats and Fish

수입육류 및 어류의 방사선조사 여부 판별을 위한 Marker로 검출되는 Hydrocarbons의 활용

  • 황금택 (전북대학교 식품영양학과 및 유전공학연구소) ;
  • 박준영 (전북대학교 식품공학과) ;
  • 김충기 (전북대학교 식품공학과)
  • Published : 1997.12.01
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Abstract

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

Keywords

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