Abstract
2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB) are specific radiolytic products in irradiated lipid-containing food and can be used to detect irradiation of foodstuffs. Here, we evaluated a rapid shaking extraction method to detect irradiation in beef, pork, chicken and salmon. The amounts of DCB and TCB extracted by the shaking extraction method were 77- 121% of those by the conventional Soxhlet extraction method in irradiated meats and salmon. The selected ion-mode chromatograms of DCB and TCB obtained from both extractions were visually inspected, but showed no significant differences. These results suggest that the shaking extraction method achieved similar extraction efficiencies for DCB and TCB to the Soxhlet extraction method. Finally, we used the shaking extraction method to detect irradiation in beef, pork, chicken and salmon irradiated at 0.5 kGy or 1 kGy. All of the non-irradiated samples were judged negative and all of the irradiated samples were judged positive. Overall, our results indicate that the shaking extraction is a useful method for extracting DCB and TCB from meats and salmon. The main advantage of this method is the short extraction time (approximately 1 h), thereby allowing rapid detection of irradiated meats and salmon.
