Progresses in studies on 2-alkylcyclobutanones in irradiated lipid-containing foods

ZHANG Haiwei; HA Yiming; WANG Feng

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Progresses in studies on 2-alkylcyclobutanones in irradiated lipid-containing foods

更新时间：2023-03-30

- Progresses in studies on 2-alkylcyclobutanones in irradiated lipid-containing foods
- Journal of Radiation Research and Radiation Processing Vol. 25, Issue 1, Pages: 1-4(2007)
- 作者机构：
  
  1.中国农业科学院农产品加工研究所　北京　100094
- 作者简介：
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ZHANG Haiwei, HA Yiming, WANG Feng. Progresses in studies on 2-alkylcyclobutanones in irradiated lipid-containing foods. [J]. Journal of Radiation Research and Radiation Processing 25(1):1-4(2007)
DOI：

ZHANG Haiwei, HA Yiming, WANG Feng. Progresses in studies on 2-alkylcyclobutanones in irradiated lipid-containing foods. [J]. Journal of Radiation Research and Radiation Processing 25(1):1-4(2007) DOI：

摘要

含脂食品被辐照时，食品中的脂肪酸和酰基甘油会分解形成相应的同碳原子数2–烷基环丁酮（2-alkylcyclobutanones, 2-ACBs）。自发现以来，2-ACBs一直是含脂辐照食品研究的热点。作为含脂食品辐照的标志性化合物，2-ACBs可用来检测含脂辐照食品。2-ACBs的产生及其稳定性受很多因素影响，如辐照剂量、辐照温度与贮藏条件等。同时，2-ACBs的毒理性也一直是含脂辐照食品研究的热点。本文阐述了利用2-ACBs检测含脂辐照食品方法的研究现状；影响2-ACBs的产生和稳定性的因素；以及2-ACBs的毒理性研究进展。

Abstract

When foods are irradiated, the free fatty acids and triacylglycerides in the food are decomposed to 2-alkylcyclobutanones (2-ACBs), which have been one of the focuses in food irradiation studies since they were discovered in irradiated lipid-containing foods. As specific markers, 2-ACBs could be used to detect irradiated food. The production and stability of 2-ACBs are affected strongly by the irradiation does and temperature and preservation conditions, etc. On the other hand, potential health hazard assessments of 2-ACBs have been studied extensively. Recent progresses in 2-ACBs detecting methods from irradiated food, toxicological studies on 2-ACBs, and factors affecting production and stability of 2-ACBs are reviewed in this paper.

关键词

2–烷基环丁酮辐解产物辐照食品检测方法

Keywords

2-alkylcyclobutanonesRadiolytic productsIradiated foodDetection method

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