含脂食品辐解产物2–烷基环丁酮的研究进展  

Progresses in studies on 2-alkylcyclobutanones in irradiated lipid-containing foods

作　　者：张海伟[1] 哈益明[1] 王锋[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094

出　　处：《辐射研究与辐射工艺学报》2007年第1期1-4,共4页Journal of Radiation Research and Radiation Processing

基　　金：国家"十五"攻关食品安全重大专项基金(2001BA804A23-2)资助

摘　　要：含脂食品被辐照时,食品中的脂肪酸和酰基甘油会分解形成相应的同碳原子数2–烷基环丁酮(2-alkylcyclobutanones,2-ACBs)。自发现以来,2-ACBs一直是含脂辐照食品研究的热点。作为含脂食品辐照的标志性化合物,2-ACBs可用来检测含脂辐照食品。2-ACBs的产生及其稳定性受很多因素影响,如辐照剂量、辐照温度与贮藏条件等。同时,2-ACBs的毒理性也一直是含脂辐照食品研究的热点。本文阐述了利用2-ACBs检测含脂辐照食品方法的研究现状;影响2-ACBs的产生和稳定性的因素;以及2-ACBs的毒理性研究进展。When foods are irradiated, the free fatty acids and triacylglycerides in the food are decomposed to 2-alkylcyclobutanones （2-ACBs）, which have been one of the focuses in food irradiation studies since they were discovered in irradiated lipid-containing foods. As specific markers, 2-ACBs could be used to detect irradiated food. The production and stability of 2-ACBs are affected strongly by the irradiation does and temperature and preservation conditions, etc. On the other hand, potential health hazard assessments of 2-ACBs have been studied extensively. Recent progresses in 2-ACBs detecting methods from irradiated food, toxicological studies on 2-ACBs, and factors affecting production and stability of 2-ACBs are reviewed in this paper.

关 键 词：2-烷基环丁酮 辐解产物 辐照食品 检测方法 

分 类 号：TL99[核科学技术—核技术及应用] TS205[轻工技术与工程—食品科学]