Analysis of 2-alkylcyclobutanones for detection of food irradiation: Current status, needs and prospects

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• 作者：Colin Crews^a ; ^{colin.crews@fera.gsi.gov.uk} ; Malcolm Driffield^a ; ^{malcolm.driffield@fera.gsi.gov.uk} ; Christopher Thomas^b ; ^{christopher.thomas@foodstandards.gsi.gov.uk}
• 关键词：Food irradiation ; Alkylcyclobutanones ; Dodecylcyclobutanone ; 2-ACBs ; Food processing ; Food analysis ; Laboratory standardisation ; Food safety and consumer protection ; Labelling requirements for food ; Food composition
• 刊名：Journal of Food Composition and Analysis
• 出版年：2012
• 期刊代码：119_08891575
• 类别：abs
• 出版时间：May-June, 2012
• 卷：26
• 期：1-2
• 页码：1-11
• 文件大小：398 K

摘要

It is believed that 2-alkylcyclobutanones (2-ACBs) are formed in food only by irradiation, and they are therefore considered as useful markers for detecting the irradiation of food. This review compares the numerous techniques available for the extraction of the 2-ACB-containing lipid fraction of foods and the isolation of 2-ACBs from the fat matrix, along with the detection techniques used. Particular attention is given to the widely adopted European Standard EN1785 procedure, and the performance of variations and similar methods. The paper highlights the need to improve analytical methods in order to detect irradiated ingredients in composite foods, and to resolve the emerging possibility that some non-irradiated foods may contain 2-ACBs. Approaches are proposed that might best enhance the sensitivity of the EN1785 method.