Campaniello Maria, Zianni Rosalia, Chiappinelli Andrea, Mentana Annalisa, Nardelli Valeria
National Reference Laboratory for the Treatment of Foods and their Ingredients with Ionizing Radiation, Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia.
Ital J Food Saf. 2025 Aug 6;14(3). doi: 10.4081/ijfs.2025.13501. Epub 2025 Jun 26.
X-ray irradiation is a non-thermal technology used for food preservation and sanitization to prolong shelf life. To evaluate the fraudulent use of X-ray treatment, in this study, an accelerated solvent extraction method was optimized for the extraction of lipids and 2-dodecylcyclobutanone (2-DCB), reducing analysis time and solvent consumption compared to Soxhlet extraction reported in the standard EN 1785:2003 method. The qualitative confirmation method was tested on different processed poultry meats, i.e., sausages and hamburgers, irradiated at different dose levels, that is, 0.5, 1.0, and 3.0 kGy. The analytical parameters investigated, namely method linearity, selectivity, minimum dose level, diagnostic sensitivity and specificity, and recovery, showed that the proposed method is suitable for routine analysis in official controls to determine 2-DCB as an irradiation marker.
X射线辐照是一种用于食品保鲜和消毒以延长保质期的非热技术。为评估X射线处理的欺诈性使用情况，在本研究中，对加速溶剂萃取法进行了优化，用于脂质和2-十二烷基环丁酮（2-DCB）的萃取，与标准EN 1785:2003方法中报道的索氏萃取相比，减少了分析时间和溶剂消耗。对不同加工禽肉，即香肠和汉堡包，在不同剂量水平（即0.5、1.0和3.0千戈瑞）下辐照后的定性确认方法进行了测试。所研究的分析参数，即方法线性、选择性、最低剂量水平、诊断灵敏度和特异性以及回收率，表明所提出的方法适用于官方控制中的常规分析，以确定2-DCB作为辐照标志物。
