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.

中文翻译：

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甘油处理鸡肉干中食品辐照标记物2-十二烷基环丁酮（2-DCB）的固相微萃取

SPME 测定的食品辐照标记物 2-十二烷基环丁酮 (2-DCB) 提供了一种快速简单的方法来估计含脂肪食品的辐照历史。优化 SPME 条件以最大限度地从低 (5 kGy) 和高 (50 kGy) 剂量照射的鸡肉干 (CJT) 中提取 2-DCB。使用 GC-MS 在选择离子模式（m/z 98 和 112）下测量提取的 2-DCB。需要水稀释 (1:5) 以调动 2-DCB 并允许从 CJT 基质分配到顶部空间。将孵育温度提高到 80 °C 会导致更高的响应。与加标水相比，加标 2-DCB 从 10 到 150 ng/g CJT 的对照肉干样品显示出显着的食物基质效应。该方法为现有的溶剂萃取方法提供了一种快速、简单且环保的替代方法。