2-Alkylcyclobutanones as markers for the detection of irradiated mango, papaya, Camembert cheese and salmon meat
2000
Stewart, E.M. | Moore, S. | Graham, W.D. | McRoberts, W.C. | Hamilton, J.T.G.
Experimental work was carried out in order to determine the usefulness of the 2-alkylcyclobutanones as markers for irradiated Camembert cheese, salmon meat, mango and papaya. Both 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) were readily detected in Camembert cheese even after storage for 26 days at 10 degrees C. A linear relationship was observed between irradiation dose (0.5-5 kGy) and the amount of cyclobutanone produced in the cheese. 2-DCB and 2-TCB were both identified in salmon meat irradiated in either the chilled (4 degrees C) or frozen state (-40 degrees C), although it was noted that less 2-DCB was measured in the frozen samples. A linear response to increasing irradiation dose was demonstrated for salmon over the experimental range of 1-10 kGy. 2-TCB was identified as the main marker for irradiated mango and could be detected in samples following storage for 14 days at 10 degrees C at doses as low as 0.1 kGy. As for the other products investigated, the concentration of this cyclobutanone increased linearly with increasing dose (0.1-2 kGy). With regard to papaya, 2-DCB was identified as the principal irradiation marker. However, the concentration of this cyclobutanone decreased significantly with time, so that by day 21 of storage at 10 degrees C it could only be detected at the 2 kGy dose level. 2-Tetradecenylcyclobutanone (2-TDCB) was also detected in irradiated mango and papaya.
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