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http://dx.doi.org/10.3746/jkfn.2014.43.12.1889

Comparison of Radiation-Induced Hydrocarbons in Dried Anchovies by Electron-Beam Irradiation  

Hong, Young Shin (Department of Food and Nutrition, Chosun University)
Kim, Kyong Su (Department of Food and Nutrition, Chosun University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.12, 2014 , pp. 1889-1895 More about this Journal
Abstract
Radiation-induced hydrocarbon contents of dried anchovy, jiri anchovy, and large-eyed herring were evaluated following electron-beam irradiation at doses of 1, 3, 5, 7, and 10 kGy. GC/MS identification of the induced hydrocarbons by irradiation was conducted after lipid separation by soxtec, followed by florosil column chromatography. 1-Tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) derived from palmitic acid, 1-hexadecene ($C_{16:1}$) and heptadecane ($C_{17:0}$) from stearic acid, and 8-heptadecene ($C_{17:1}$) and 1,7-hexadecadiene ($C_{16:2}$) from oleic acid were the major induced hydrocarbons in irradiated dried anchovy, jiri anchovy, and large-eyed herring samples. At the same irradiation dose, concentration of induced hydrocarbons differed from fatty acid composition and increased in accordance with radiation dose level. Radiation-induced hydrocarbons, such as 1-tetradecene ($C_{14:1}$), 1-hexadecene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), and 1,7-hexadecadiene ($C_{16:2}$), were confirmed as irradiation marker compounds. Therefore, these marker compounds could be used to distinguish electron-beam irradiated dried anchovy, jiri anchovy, and large-eyed herring from non-irradiated ones.
Keywords
electron beam; anchovies; hydrocarbons; GC-MS;
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Times Cited By KSCI : 9  (Citation Analysis)
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