Solid-phase micro extraction of food irradiation marker 2-dodecylcyclobutanone (2-DCB) from chicken jerky treated with glycerol |
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| Authors: | Mostafa Taghvaei Christopher Sommers Olgica Ceric Faris Hussain Umut Yucel J. Scott Smith |
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| Affiliation: | 1. Food Science Institute, Kansas State University, Manhattan, KS, 66506 U.S.A.;2. USDA Eastern Regional Research Center, Wyndmoor, PA, 19038 U.S.A.;3. U.S. Food and Drug Administration, Veterinary Laboratory Investigation and Response Network, Laurel, MD, 20708 U.S.A. |
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| Abstract: | The food irradiation marker, 2-dodecylcyclobutanone (2-DCB), assayed by SPME provides a fast and simple method to estimate the irradiation history of fat-containing food products. The SPME conditions were optimized to maximize the extraction of 2-DCB from chicken jerky treats (CJT) irradiated at low (5 kGy) and high (50 kGy) doses. The extracted 2-DCB was measured using GC-MS in selected ion mode (m/z 98, and 112). Water dilution (1:5) was needed to mobilize 2-DCB and allow partition to the headspace form the CJT matrix. Increasing the incubation temperature to 80 °C resulted in higher response. Spiking control jerky samples with 2-DCB from 10 to 150 ng/g CJT compared with spiking water revealed a significant food matrix effect. This method provides a fast, simple, and environmental friendly alternative for the existing solvent extraction methods. |
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| Keywords: | 2-DCB food irradiation solid-phase micro extraction |
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