A Rapid and Simple Method for the Determination of 2-Alkylcyclobutanones in Irradiated Meat and Processed Foods
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A Rapid and Simple Method for the Determination of 2-Alkylcyclobutanones in Irradiated Meat and Processed Foods Yoko Kitagawa & Masahiro Okihashi & Satoshi Takatori & Keiji Kajimura & Hirotaka Obana & Masakazu Furuta & Toshimasa Nishiyama
Received: 10 June 2013 / Accepted: 30 August 2013 / Published online: 13 September 2013 # Springer Science+Business Media New York 2013
Abstract A rapid and simple method has been developed for the determination of 2-alkylcyclobutanone, 2dodecylcyclobutanone (DCB), and 2-tetradecylcyclobutanone (TCB) in irradiated meat and processed foods. The procedure consists of extraction with n-hexane, following defatting and cleanup with a silica gel mini-column before gas chromatograph–mass spectrometry analysis. The method was evaluated using samples of beef, pork, Parmesan cheese, fried chicken, hamburger, gyoza (Chinese dumplings), and gyudon (boiled beef and onion seasoned with soy sauce and sugar). The recoveries of spiked DCB were 67–88 %, and those of TCB were 70–86 %. Furthermore, the method could detect DCB and TCB from samples irradiated at 1.0 and 2.6 kGy at levels dependent on dose; DCB and TCB were not detected in any nonirradiated samples. The method did not require special equipment, such as Soxhlet extraction, accelerated solvent extraction, or supercritical fluid extraction, for sample preparation. Thus, this method would be useful for determining DCB and TCB levels in irradiated meat and processed foods.
Y. Kitagawa : T. Nishiyama Kansai Medical University, 2-5-1, Shin-machi, Hirakata, Osaka 573-1010, Japan M. Okihashi : S. Takatori : K. Kajimura : H. Obana Osaka Prefectural Institute of Public Health, 1-3-69 Nakamichi, Higashinari-ku, Osaka 537-0025, Japan M. Furuta Radiation Research Center, Osaka Prefecture University, 1-2, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8570, Japan Present Address: Y. Kitagawa (*) 1-3-69 Nakamichi, Higashinari-ku, Osaka 537-0025, Japan e-mail: [email protected]
Keywords Irradiated food . 2-Alkylcyclobutanone . 2-Dodecylcyclobutanone . 2-Tetradecylcyclobutanone . GC-MS
Introduction The irradiation of food is effective for retaining safety and quality by controlling microorganisms and thus extending shelf life and has become a popular preservation technique worldwide (Loaharanu et al. 2001; Molins et al. 2001). The wholesomeness of irradiated foods and guidelines for the irradiation process have been endorsed by international organizations (Loaharanu et al. 2001). However, induced radioactivity, the formation of toxic by-products, and nutrient losses in food due to irradiation are some of the concerns expressed by consumers. Confirming the irradiation history of foods would promote consumer choice and greater acceptance of irradiated foods and may help in the enforcement of labeling regulations. Thus, methods for the detection of irradiated foods have been developed based on physical and chemical methods (Mcmurray et al. 1996; Crews et al. 2012) 2-Alkylcyclobutanones (ACBs) are specific radiolytic products in lipid-containing foods and
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