Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | German |
| Veröffentlicht: |
Berlin
BgVV
1997
|
| Schriftenreihe: | BgVV-Hefte / Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin
1997,6 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturverz. S. 119 - 126 |
| Beschreibung: | 134 S. graph. Darst. |
| ISBN: | 3931675130 |
Internformat
MARC
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| 245 | 1 | 0 | |a Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS |c [Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin]. G. Schulzki ... |
| 264 | 1 | |a Berlin |b BgVV |c 1997 | |
| 300 | |a 134 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 490 | 1 | |a BgVV-Hefte / Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin |v 1997,6 | |
| 500 | |a Literaturverz. S. 119 - 126 | ||
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Datensatz im Suchindex
| _version_ | 1804126079840944128 |
|---|---|
| adam_text | Contents
1 Introduction 9
2 Theory 11
2.1 Radiolytic changes of the lipids 11
2.1.1 General mechanisms 11
2.1.2 Triglycerides and fatty acids 11
2.1.3 Phospholipids 17
2.1.4 Comparison of thermal and radiation induced changes 19
2.2 Characteristics of lipids in fish and seafood 21
2.2.1 Main lipid groups and fatty acid composition 21
2.2.2 Important fat companions 22
2.2.3 Reaction behaviour 22
2.3 Studies of radiation treatment offish and shellfish 23
2.4 Methods to detect irradiated foods 23
2.4.1 Methods based on lipid changes 23
2.4.1.1 Radiation induced hydrocarbons 23
2.4.1.2 2 alkylcyclobutanones 25
2.4.1.3 Fat containing products eligible for irradiation 26
2.4.2 Other methods 28
2.4.2.1 ESR Spectroscopy 28
2.4.2.2 Measurement of thermoluminescence 28
2.5 Foundations of HPLC GC coupling 29
2.5.1 Reasons for LC/GC coupling 29
2.5.2 Transfer and vaporization techniques 29
2.5.2.1 Concurrent solvent evaporation 30
2.5.2.2 Partially concurrent solvent evaporation 31
3 Materials and methods 33
3.1 Chemicals 33
3.2 Analytical methods 34
3.2.1 Fat extraction 34
3.2.1.1 Melting of fat 34
3.2.1.2 Extraction with n hexane (cold extraction) 34
3.2.1.3 Extraction according to Folch 34
3.2.2 Florisil® chromatography and off line GC/MS determination of
the hydrocarbons — optimized method 35
3.2.2.1 Pretreatment of Florisil® 35
3.2.2.2 Preparation of Florisil® columns 35
3.2.2.3 GC/MS analysis 35
3.2.3 On line coupled LC GC/MS 35
3.2.3.1 LC system 36
3.2.3.2 LC GC interface 37
3.2.3.3 GC/MS system 38
3.2.3.4 Automatic regulation of the system 38
3.2.4 Determination of the fatty acid composition 39
3.2.4.1 Preparation of the fatty acid methyl esters 39
3.2.4.2 Determination by gas chromatography 39
3.2.5 Irradiation and dosimetry 39
3.2.6 Treatment of the food samples 39
4 Results and discussion • 43
4.1 Separation of hydrocarbons using column chromatography
with Florisil® 43
4.1.1 Optimization of method 43
4.1.1.1 Suitability of Florisil® as adsorbent for hydrocarbon
trace analysis 43
4.1.1.2 Influence of the activation status of Florisil® on
hydrocarbon elution 43
4.1.1.3 Establishment of recovery rates 45
4.1.1.4 Influence of fat extraction on detection of hydrocarbons 46
4.1.2 Hydrocarbon patterns in different irradiated products 49
4.1.2.1 Fat from terrestrial animals: chicken, beef, pork and egg oil 49
4.1.2.2 Milk fat from Camembert 52
4.1.2.3 Vegetal fats: avocado, mango, papaya 52
4.1.3 Detection of radiation induced hydrocarbons in fish 55
4.1.3.1 Fatty acid composition offish lipids 55
4.1.3.2 Detection of radiolytic hydrocarbons in various fish oils 56
4.1.3.3 Fractionation of the hydrocarbons over a Florisil® column 61
4.2 Discussion of results obtained with the Florisil® Method 63
4.3 On line coupled LC GC or LC LC GC for selective separation
of radiation induced hydrocarbons 66
4.3.1 Discussion of analytical conditions 66
4.3.1.1 HPLC conditions 66
4.3.1.1.1 LC GC method, transfer of the total hydrocarbon fraction 67
4.3.1.1.2 LC LC GC method, transfer of alkadienes 67
4.3.1.1.3 Optimized LC GC, fractionated transfer of the total
hydrocarbon fraction 68
4.3.1.2 LC GC interface and GC conditions 69
4.3.2 Measurement of the total hydrocarbon fraction by means
of LC GC 70
4.3.2.1 Identification of radiation induced hydrocarbons from
fatty acid methyl esters 70
4.3.2.2 Comparison of the Florisil® method with on line coupled LC GC
based on measurements in irradiated Camembert samples 73
4.3.3 Separation of alkadienes from complex lipid matrices by means
of LC LC GC 76
4.3.3.1 Examination of liquid egg and sponge cake 76
4.3.3.2 Examination of fruit: avocado and mango 78
4.3.3.3 Examination offish samples 80
4.3.3.3.1 Fish with a high fat content 81
4.3.3.3.2 Fish with low fat content 84
4.3.3.4 Examination of shrimps and shrimps in garlic dressing 85
4.3.4 Separation of the total hydrocarbon fraction by optimized LC GC 88
4.3.4.1 Separation of a hydrocarbon mixture into individual fractions 89
4.3.4.2 Fractionation of hydrocarbons from the fat of various fish samples 91
4.3.4.2.1 Salmon oil 91
4.3.4.2.2 Redfish [ . . . . . . . . 94
4.3.4.2.3 Mackerel 95
4.3.4.2.4 Cod ^ ! !^ !^ Z ^ ^ ^ .98
4.3.4.2.5 Frog legs 100
4.3.4.3 Associations between fatty acid composition and hydrocarbon
yield in different fats 102
4.3.4.3.1 Establishment of fatty acid composition 102
4.3.4.3.2 Hydrocarbon yields from fish rich in fat: Halibut as an example 103
4.3.4.3.3 Hydrocarbon yields from fish low in fat: Cod as an example 104
4.3.4.3.4 Hydrocarbon yields in shrimps/prawns 104
4.3.4.3.5 Comparison of hydrocarbon yields of additional animal
and vegetal fats 105
4.4 Discussion of results of on line coupled LC (LC) GC 108
4.4.1 Radiolytic hydrocarbons in fatty acid methyl esters 108
4.4.2 Identification of irradiated foods using on line coupled
LC (LC )GC 109
4.4.3 Detection of higher unsaturated hydrocarbons in fish 113
4.4.4 Hydrocarbon yields in different types of fat 114
5 Summary 117
6 References 119
7 Annex 127
7.1 Mass spectra of radiation induced hydrocarbons 127
7.1.1 Alkanes 127
7.1.2 Alkenes 128
7.1.3 Alkadienes 130
7.1.4 Alkatrienes 131
7.1.5 Alkatetraenes 132
7.1.6 Alkapentaenes 133
7.1.7 Alkahexaenes 134
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| id | DE-604.BV011554859 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:11:45Z |
| institution | BVB |
| isbn | 3931675130 |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007779835 |
| oclc_num | 246739143 |
| open_access_boolean | |
| owner | DE-12 DE-83 |
| owner_facet | DE-12 DE-83 |
| physical | 134 S. graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | BgVV |
| record_format | marc |
| series2 | BgVV-Hefte / Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin |
| spelling | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS [Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin]. G. Schulzki ... Berlin BgVV 1997 134 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier BgVV-Hefte / Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin 1997,6 Literaturverz. S. 119 - 126 Radiolyse (DE-588)4176835-8 gnd rswk-swf Lebensmittelbestrahlung (DE-588)4167034-6 gnd rswk-swf Fett (DE-588)4071189-4 gnd rswk-swf GC-MS (DE-588)4414891-4 gnd rswk-swf Lebensmittelbestrahlung (DE-588)4167034-6 s Fett (DE-588)4071189-4 s Radiolyse (DE-588)4176835-8 s GC-MS (DE-588)4414891-4 s DE-604 Schulzki, Grit Sonstige oth Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin BgVV-Hefte 1997,6 (DE-604)BV010349012 1997,6 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007779835&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS Radiolyse (DE-588)4176835-8 gnd Lebensmittelbestrahlung (DE-588)4167034-6 gnd Fett (DE-588)4071189-4 gnd GC-MS (DE-588)4414891-4 gnd |
| subject_GND | (DE-588)4176835-8 (DE-588)4167034-6 (DE-588)4071189-4 (DE-588)4414891-4 |
| title | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS |
| title_auth | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS |
| title_exact_search | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS |
| title_full | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS [Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin]. G. Schulzki ... |
| title_fullStr | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS [Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin]. G. Schulzki ... |
| title_full_unstemmed | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS [Bundesinstitut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin]. G. Schulzki ... |
| title_short | Detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by GC,MS |
| title_sort | detection of radiation induced hydrocarbons in fat containing foods of vegetal and animal origin by gc ms |
| topic | Radiolyse (DE-588)4176835-8 gnd Lebensmittelbestrahlung (DE-588)4167034-6 gnd Fett (DE-588)4071189-4 gnd GC-MS (DE-588)4414891-4 gnd |
| topic_facet | Radiolyse Lebensmittelbestrahlung Fett GC-MS |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007779835&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV010349012 |
| work_keys_str_mv | AT schulzkigrit detectionofradiationinducedhydrocarbonsinfatcontainingfoodsofvegetalandanimaloriginbygcms |