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http://dx.doi.org/10.3746/jkfn.2004.33.1.158

Quantitative Comparison of 2-Alkylcyclobutanones from Raw Egg Yolk, Boiled Egg Yolk, and Egg Yolk Powder  

서혜영 (조선대학교 식품영양학과)
김경수 (조선대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.1, 2004 , pp. 158-163 More about this Journal
Abstract
We investigated the usefulness of 2-alkylcyclobutanones as markers for irradiated eggs and egg products by comparing 2-alkylcyclobutanone concentrations in irradiated raw egg yolk, boiled egg yolk, and egg yolk powder. One method of detection radiation-induced 2-alkylcyclobutanones involves extraction fat from irradiated egg samples separating 2-alkylcyclobutanones by florisil column chromatography, and identifying GC/MS. 2-(5'-Tetradecenyl)cyclobutanone of 2-alkylcyclobutanones was high relatively in boiled egg yolk, but 2-dodecylcyclobutanone was high in raw egg yolk and egg yolk Powder. Concentrations of the radiation-induced 2-alkylcyclobutanones increased linearly with the irradiation dose. The radiation-induced 2-alkylcyclobutanones from egg samples at 0.5 kGy over and not detected at the non-irradiated samples. Therefore, these compounds could be used as marker of Post-irradiation for egg Products.
Keywords
raw egg yolk; boiled egg yolk; egg yolk powder; 2-alkylcyclobutanones; irradiation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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