Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 6
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- Pages.1495-1502
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- 1999
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- 0367-6293(pISSN)
Quantitative Comparison of Radiation-induced 2-Alkylcyclobutanones from Irradiated Beef and Chicken
쇠고기와 닭고기로부터 방사선 조사에 의해 유도된 2-Alkylcyclobutanone류의 정량적 비교 분석
- Kim, Kyong-Su (Department of Food and Nutrition, Chosun University) ;
- Kim, Eun-Ah (Department of Food and Nutrition, Chosun University) ;
- Lee, Hae-Jung (Department of Food and Nutrition, Chosun University) ;
- Park, Eun-Ryeong (Department of Food and Nutrition, Chosun University) ;
- Yang, Jae-Seung (Korea Atomic Energy Research Institute) ;
- Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
- Kim, Sun-Min (Department of food and Biotechnology, Dongshin University) ;
- Lee, Myung-Yul (Department of Food and Nutrition, Chosun University)
- 김경수 (조선대학교 식품영양학과) ;
- 김은아 (조선대학교 식품영양학과) ;
- 이해정 (조선대학교 식품영양학과) ;
- 박은령 (조선대학교 식품영양학과) ;
- 양재승 (한국원자력연구소) ;
- 변명우 (한국원자력연구소) ;
- 김선민 (동신대학교 식품생물공학과) ;
- 이명렬 (조선대학교 식품영양학과)
- Published : 1999.12.31
Abstract
Gamma-irradiated beef and chicken at the dose levels of 0.5 to 10 kGy were subjected to the detection of radiation-induced 2-alkylcyclobutanones whether irradiated or not. Radiation-induced 2-alkylcyclobutanones were extracted from beef and chicken fats, separated by florisil column chromatography and identified with GC/MS method by selected ion monitoring(SIM). When beef and chicken were irradiated, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone and 2-(5'-tetradecenyl)cyclobutanone were formed from palmitic, stearic and oleic acids. Concentrations of 2-alkylcyclobutanones were linearly increased with the dose levels of irradiation and depended upon the composition of fatty acids in beef and chicken. Radiation-induced 2-alkylcyclobutanones in irradiated beef and chicken were remarkably detected at 1 kGy and over, while these compounds were not detected in non-irradiated samples. The concentrations of radiationinduced 2-alkylcyclobutanones were relatively constant during 6 months.
쇠고기와 닭고기를 방사선 조사시켜 생성된 2-alkylcyclobutanone류의 함량을 비교 분석하였다. 지방은 n-pentane과 isopropanol 혼합용매(3 : 2, v/v)를 사용하여 추출한 뒤 florisil로 충진한 column을 이용하여 2-alkylcyclobutanone류를 분리하였으며, GC-FID 및 GC/MS 분석으로 성분을 확인하였다.