Analysis of Radiolytic Products of Lipid in Irradiated Dried Squids (Todarodes pacificus)

Abstract

The lipid portion of dried squids (Todarodes pacificus) was extracted, and its hydrocarbons and 2-alkylcyclobutanones were separated using a florisil column. Both compounds were identified by gas chromatography and mass spectrometry and used to investigate the production of radiation-induced hydrocarbons and 2-alkylcyclobutanones. Concentrations of the hydrocarbons and 2-alkylcyclobutanones increased linearly with the radiation dosage. The major hydrocarbons in the irradiated dried squids were pentadecane and 1-tetradecene, which originated from palmitic acid. The amount of pentadecane was the highest among the radiation-induced hydrocarbons in the dried squids. The major 2-alkylcyclobutanone in the irradiated dried squids was 2-dodecylcyclobutanone, which was formed from the large amount of palmitic acid. 2-Tetradecylcyclobutanone, which may be produced from stearic acid in sample lipids, was also detected. Radiation-induced hydrocarbons and 2-alkylcyclobutanones were detected at > or = 0.5 kGy. These compounds were not detected in dried squids that were not irradiated. Radiation-induced hydrocarbons can be used as a detection marker for irradiated dried squids; however, the amount of 2-alkylcyclobutanones produced was not enough to be used as a marker. Radiolytic products of lipids, such as hydrocarbons or 2-alkylcyclobutanones. can be used to monitor food safety for consumers, ensuring proper irradiation labeling in foods and quarantine treatment in international trade.

Volatile Flavor Compounds Composition of Steamed Squid (Loligo sp.)

“…Pentadecane compound is formed from palmitic acid, which is the most common saturated fatty acid found in animals, plants, and microorganisms [14]. If the fatty acid composition in a sample is high, the pentadecane concentration is also high [15]. Pentadecane compounds were also detected in the study of Kim et al (2004) on dry squid (Todarodes pacificus) with relatively large numbers [15].…”

Effect of Irradiation on Food Safety and Quality

“…They are generated proportionally to fat content and absorbed radiation dose. 2-ACBs are formed in food only by irradiation, and therefore they are considered as useful markers for detecting the irradiation of food (Kim et al, 2004a;Kim et al, 2004b;Obana et al, 2006).…”

Detection of Hydrocarbons Induced by Gamma and Electron Beam Irradiation in Ground Beef by Gas Chromatography–Mass Spectrometry

“…The hydrocarbons were identified by comparing the retention time and mass spectrum of peaks, as shown in the total ion chromatogram, with that of an authentic hydrocarbons standard including 1-tetradecene (C 14:1 ), pentadecane (C 15:0 ), 1 hexadecene (C 16:1 ), 1, 7-hexadecadiene (C 16:2 ), heptadecane (C 17:0 ), 8-heptadecene (C 17:1 ), and eicosane (C 20:0 ), purchased from TeLA (Berlin, Germany). The concentration of each hydrocarbon in the fat was determined using n-eicosane (4 mg=mL) as an internal standard (Lee and Kim 2001;J. H. Kim and Kim 2003;Nam et al 2011).…”

“…The eluates were collected in glass vials, concentrated to 3 mL using a rotary vacuum evaporator, and further concentrated to 0.5 mL using nitrogen gas. The eluates were stored at À24 C until analysis by gas chromatography-mass spectrometry (GC-MS) (J. H. Kim and Kim 2003).…”