Institution: | a Laboratoire de Climie Analytique et Sciences de l’Aliment (UMR 7512), Faculté de Pharmacie 74, route du Rhin, F-67400 Illkirch, France b Institute for Preservation and Livestock Products Technology, University of Horticulture and Food Industry, Menesi ùt 45, 1118 Budapest, Hungary c Laboratoire de Climie Analytique et Toxicologie, Faculté de Médecine et de Pharmacie, Dakar, Senegal d Laboratoire de Chimie Synthétique Organique (UMR 7509), Institut de Chimie, 1, rue Blaise Pascal, 67000 Strasbourg, France |
Abstract: | The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron–spin resonance spectroscopy of bones or gas chromatography–mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography–mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected. |