Abstract
A rapid and simple method has been developed for the determination of 2-alkylcyclobutanone, 2-dodecylcyclobutanone (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.
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Acknowledgments
This study was partly supported by a grant from the Ministry of Health, Labour and Welfare of Japan (Research on Food Safety, 2012) and by JSPS KAKENHI grant number 25460833.
Conflict of Interest
Yoko Kitagawa declares that she has no conflict of interest. Masahiro Okihashi declares that he has no conflict of interest. Satoshi Takatori declares that he has no conflict of interest. Keiji Kajimura declares that he has no conflict of interest. Hirotaka Obana declares that he has no conflict of interest. Furuta Masakazu declares that he has no conflict of interest. Toshimasa Nishiyama declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.
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Kitagawa, Y., Okihashi, M., Takatori, S. et al. A Rapid and Simple Method for the Determination of 2-Alkylcyclobutanones in Irradiated Meat and Processed Foods. Food Anal. Methods 7, 1066–1072 (2014). https://doi.org/10.1007/s12161-013-9714-5
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DOI: https://doi.org/10.1007/s12161-013-9714-5