Chromatography of food irradiation markers

Direct irradiation of foodstuffs is not the only area of commercial interest treatment of packing materials and enzyme solutions with y radiation or the application of irradiation to drugs and cosmetics are widely used. The polymerization of compound foils is also initiated with the help of irradiation, especially with use of electron beam sources. 

In most countries these rules have been made law. It is also generally accepted that permission should be sought first before proceeding. In 

In the interest of product safety and consumers peace of mind methods for the determination of irradiated food have been developed. With the help of these methods it should be possible to identify irradiated food, to determine the applied dose and, perhaps in the future, to recognize multiple irradiation. There exist methods to identify irradiated foods for many applications but as yet there is no way to detect where multiple irradiation has occurred. In this chapter the aim is to demonstrate some recent results in the field of chromatographic food analysis. 

Four types of interaction between matter and radiation are under discussion - the photo effect, the Compton effect, the pair formation effect and the spurs model. In the following sections changes of the main food constituents (lipids, carbohydrates and proteins) will be summarized. 

Ionizing radiation causes two general types of change initiation of aut-oxidation and scission of glycerides. 

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CHROMATOGRAPHY OF FOOD IRRADIATION MARKERS injection valve... 

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