含脂食品辐解产物2–烷基环丁酮的研究进展

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

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。

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.