Abstract
Gamma irradiation can be performed alone or in combination with other preservatives such as dehydroacetic acid (DHA) and sodium dehydroacetate (DHA-Na) to achieve an enhanced level of food safety. Here, we studied the effect of gamma irradiation on the stability and degradation of DHA and DHA-Na in aqueous solution and pear juice. The degradation rate of DHA and DHA-Na was found to increase with increasing irradiation time and decreasing initial solute concentration in aqueous solution. The degradation rate of DHA-Na was higher than that of DHA under the same irradiation conditions. The degradation process of DHA and DHA-Na followed first-order reaction kinetics. The main radiolytic product of DHA and DHA-Na was identified as heptane-2,4,6-trione by GC-MS/MS, and the possible degradation pathway was proposed. Quantum chemical calculation results further confirmed that DHA-Na was much easier to be degraded than DHA. In addition, radiolytic degradation of DHA-Na happened in pear juice, but with a much lower degradation rate than that in aqueous solution.
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