Detection of irradiated constituents in processed food with complex lipid matrices. Results of a research project of Baden-Wuerttemberg

The detection of irradiated constituents in processed food with a complex lipid matrix can be adversely affected by two conditions. The small amounts of radiation-induced hydrocarbons are diluted by the fat matrix of the food, or there are substances accompanying the lipids in the matrix and thus make the analysis more difficult. In those cases, sample preparation alone by means of Florisil SPE (solid-phase extraction) is not enough and requires additional, subsequent SPE argentation chromatography of the Florisil eluate, as this latter analytical method permits reliable detection down to very small amounts of irradiated, fat-containing constituents even in a complex lipid matrix. SPE-Florisil/argentation chromatography detects and selects radiation-induced hydrocarbons in a complex lipid matrix, so that detection of irradiation at even very low doses down to 0.025 kGy is possible. The method described is highly sensitive, inexpensive, and easy to apply. It efficiently substitutes such complex preparation or measuring methods as SFE-GC/MS or LC-GC/MS. This highly sensitive testing method for detection of food irradiation can be carried out in almost any analytical laboratory. (orig./CB)