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

Abstract

This study determined hydrocarbons induced by gamma and electron beam irradiation of ground beef. The samples were irradiated with 0, 2.5, 5, 7.5, 10, 15, and 20 kGy dosages of gamma-rays and an electron beam. The lipid contents were extracted by hexane and the induced hydrocarbons were separated and identified by gas chromatography-mass spectrometry. The analytical method was validated by characterization of detection limits, linearity, precision, and recovery; satisfactory results were obtained in all cases. The major hydrocarbons detected in irradiated ground beef samples were pentadecane and 1-tetradecene from palmitic acid, heptadecane, and 1-hexadecene from stearic acid, and 8-heptadecene and 1,7-hexadecadiene from oleic acid. The induced hydrocarbons were detected at irradiation levels above 2.5 kGy but not in the absence of irradiation. The induced hydrocarbons showed an increase with radiation dosage, but the concentration was slightly higher for gamma rays than for the electron beam. The 1-tetradecene, 8-heptadecene, and 1,7-hexadecadiene were detected as the major hydrocarbons and showed good linearity with irradiation level. It was concluded that these major hydrocarbons are suitable markers to distinguish irradiated and unirradiated ground beef.

Rapid Identification Method for Gamma-Irradiated Soybeans Using Gas Chromatography–Mass Spectrometry Coupled with a Headspace Solid-Phase Microextraction Technique

“…This result indicates that among the tested treatments, only ionizing gamma radiation could induce a radiolytic reaction resulting in the generation of 1,7-hexadecadiene from oleic acid. In previous studies using GC–MS methods, only the absence or presence of 1,7-hexadecadiene in non-irradiated or irradiated samples was evaluated to identify irradiation treatment. − In contrast, our study demonstrates the unique marker presence in irradiated samples by comparison with various food processes and therefore presents a more advanced marker validation. Furthermore, the peak areas for the marker in irradiated soybeans showed a linear increase depending to the irradiation dose (Figure C).…”

“…Numerous GC–MS studies have used 1,7-hexadecadiene as an irradiation marker in meat and dairy products. − However, to the best of our knowledge, this study is the first to report that the compound can be used as an identification marker for soybeans using HS-SPME-GC/MS analysis. Although 8-heptadecene is a hydrocarbon generated along with 1,7-hexadecadiene from oleic acid in food by irradiation, the VIP score (1.39) was much lower than that of the selected marker.…”

Molecular DNA‐based detection of ionising radiation in meat

“…The methods commonly used are gas chromatography (GC); gas chromatography/mass spectroscopy (GC/MS), electron spin resonance (ESR) of bones, crystalline sugars, and cellulose; thermoluminescence; photo‐stimulated luminescence; direct epifluorescent filter technique/aerobic plate count (DEFT/APC); and DNA comet assay . The standardised methods for detecting irradiated food have been adopted by the European Committee for Standardisation (CEN), and are now available to food control agencies .…”