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KMID : 1007520030120060664
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.664 ~ p.669
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Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
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Kim Kyong-Su
Seo Hye-Young
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Abstract
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We investigated the usefulness of hydrocarbons as markers for irradiated eggs and egg products by comparing hydrocarbon concentrations in irradiated raw egg yolk, boiled egg yolk, and egg yolk powder. A method for detecting radiation-induced hydrocarbons involves extracting fat from irradiated egg samples, separating hydrocarbons by florisil column chromatography, and identifying by GC/MS. The major hydrocarbons in the irradiated egg samples were 8-heptadecene, 1,7-hexadecadiene, entadecane, 1-tetradecene, 6,9-heptadecadiene, 1,7,10-hexade-catriene, heptadecane, and 1-hexadecene. The radiolysis patterns of the major fatty acids in the samples were nearly identical, and concentrations of hydrocarbons increased linearly with irradiation dose. Radiation-induced hydrocarbons were detected at 0.5k㏉ and above, but were not detected in the non-irradiated samples. Therefore, these major hydrocarbons should be used as markers of post-irradiation for any egg product.
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