Solid-phase micro extraction of food irradiation marker 2-dodecylcyclobutanone (2-DCB) from chicken jerky treated with glycerol.
2-DCB
food irradiation
solid-phase micro extraction
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Aug 2020
Aug 2020
Historique:
received:
09
02
2020
revised:
02
05
2020
accepted:
05
05
2020
pubmed:
8
7
2020
medline:
27
2
2021
entrez:
8
7
2020
Statut:
ppublish
Résumé
The food irradiation marker, 2-dodecylcyclobutanone (2-DCB), assayed by SPME provides a fast and simple method to estimate the irradiation history of fat-containing food products. The SPME conditions were optimized to maximize the extraction of 2-DCB from chicken jerky treats (CJT) irradiated at low (5 kGy) and high (50 kGy) doses. The extracted 2-DCB was measured using GC-MS in selected ion mode (m/z 98, and 112). Water dilution (1:5) was needed to mobilize 2-DCB and allow partition to the headspace form the CJT matrix. Increasing the incubation temperature to 80 °C resulted in higher response. Spiking control jerky samples with 2-DCB from 10 to 150 ng/g CJT compared with spiking water revealed a significant food matrix effect. This method provides a fast, simple, and environmental friendly alternative for the existing solvent extraction methods.
Identifiants
pubmed: 32634283
doi: 10.1111/1750-3841.15322
doi:
Substances chimiques
Biomarkers
0
Cyclobutanes
0
2-dodecylcyclobutanone
EZD3W0598B
Glycerol
PDC6A3C0OX
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2608-2614Subventions
Organisme : FDA HHS
ID : U18 FD005842
Pays : United States
Organisme : USDA National Institute of Food and Agriculture, Hatch project
ID : 1014344
Organisme : FDA Vet-LIRN Cooperative Agreement
ID : U-18FD005842
Informations de copyright
© 2020 Institute of Food Technologists®.
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