Analysis of 2-Alkylcyclobutanones by GC/MS - Detection of Irradiated Foods -

Introduction

Food irradiation is a technology in which foods that are to be stored for long periods of time are exposed to X-rays or gamma rays to kill any microorganisms adhering to the surface of the food. This technology has been used worldwide for such foods as spices and meats, but in Japan, except for the purpose of preventing the germination of potatoes, its use has not been approved. 2-alkylcyclobutanones are formed in the fats contained in food as a result of irradiation. The alkyl groups formed in the 2-alkylcyclobutanones differ depending on the fatty acid composition in the fat; 2-dodecylcyclobutanone (2-DCB) derived from palmitic acid and 2-tetradecylcyclobutanone (2-TCB) derived from stearic acid are known to be principle products generated due to irradiation. Since these are not detected in non-irradiated foods, they are used as radiation detection indicators in the European Standards (EN1785) and in one of the detection methods for irradiated food established by the Japan's Ministry of Health, Labour and Welfare (Alkylcyclobutanone Method; Notice No. 0330 Article 3 of the Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare, March 30, 2010). In this Application News, we introduce an example of analysis of 2-alkylcyclobutanone in foods from which fat can be extracted (beef, pork, chicken, salmon, and Camembert cheese, etc.) according to the Alkylcyclobutanone Method.

August 26, 2011 GMT