辐照猪肉产生的2-十二烷基环丁酮剂量检测及其微波加热影响  

Detection of 2-dodecylcyclobutanone in irradiated pork and the microwave cooking effects

作　　者：郑建飞[1] 徐刚[1] 吴明红[1] 焦正[1] 郭晓亚[1] 万小娟[1] 刘宁[1] 

机构地区：[1]上海大学射线应用研究所,上海200444

出　　处：《核技术》2009年第5期356-360,共5页Nuclear Techniques

基　　金：上海市重点学科(S30109);国家质检总局科技计划项目(20050944-T-326);国家科技支撑计划项目(2008BAC32B03);上海大学创新基金(A.10-0111-07-003)资助

摘　　要：以2-十二烷基环丁酮(2-DCB)为检测目标物,使用60Coγ射线在1-10kGy辐照剂量下对猪肉进行辐照,用气质联用仪(GC-MS)进行定量分析,显示2-DCB浓度与辐照剂量呈线性关系,从而计算出辐照加工猪肉盲样的辐照剂量～1.19kGy。对辐照后的猪肉进行微波加热,发现微波加热方式对2-DCB基本没有影响。As unique radiolytic products formed in irradiated fat-containing food, alkylcyclobutanones （2-ACBs） can be used to determine history of irradiation and estimate absorbed doses. The cyclobutanone in this study was 2-dodecylcyclobutanone （2-DCB） determined by gas chromatogram with mass spectrum. Pork samples were irradiated to 1-10 kGy by ^60Co γ-rays. A linear relationship between 2-DCB concentration and dose was established. In addition, the irradiated pork samples were cooked with a microwave oven and 2-DCB was detected. The results showed that 2-DCB was stable after microwave cooking.

关 键 词：Γ辐照 猪肉 2-十二烷基环丁酮 微波 

分 类 号：R155.55[医药卫生—营养与食品卫生学] TL752[医药卫生—公共卫生与预防医学]