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1.
随着科学技术的不断发展,我国的食品检测技术也得到了很大的提升,辐照食品的检测成为了食品检测中重要的一部分,为了能够让广大人民群众吃到更加健康的食品,我们必须对辐照食品进行检测。关于辐照食品如何进行检测以及检测的标准是什么,本文将进行重点分析,接下来本文将对辐照食品检测的目的、原理、方法等进行系统的分析,从目前的存在的辐照食品检测的方法来看,还没有一种方法能够适用于所有辐照食品检测的方法,每一种方法都有各自的优点,同时对我国今后辐照食品的检测技术的研究方向进行展望。  相似文献   

2.
辐照食品检测标准及检测方法研究进展   总被引:2,自引:0,他引:2  
介绍国内外辐照食品的检测标准和检测技术的原理、优缺点及研究进展,并对今后我国辐照食品检测技术的研究和发展进行了展望.  相似文献   

3.
为探究电子束辐照对鸡胸肉异味产生的影响,对不同剂量辐照鸡胸肉中的挥发性化合物进行检测和分析。用固相微萃取-气相色谱-质谱联用法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)对不同剂量辐照鸡胸肉中的挥发性化合物进行分析,对辐照鸡胸肉进行感官评价实验,结合挥发性化合物含量进行偏最小二乘回归分析(partial least squares regression, PLSR)。检测到了18种香气活力值(odor activity value, OAV)大于1的挥发性化合物,其中2 kGy剂量辐照对鸡胸肉中挥发性化合物影响最明显。确定了对鸡胸肉果香、霉香、油脂、鸡肉味、油漆味有重要贡献的特征化合物。感官评价得分结合挥发性化合物的OAV表明反-2-辛烯醛、1-辛烯-3-醇、壬醛、3-羟基-2-丁酮可能是辐照鸡胸肉产生辐照异味的特征化合物。实验结果为电子束辐照食品中异味的检测及掩盖提供理论依据,推动电子束辐照保鲜技术在其他食品中的应用。  相似文献   

4.
采用超微弱发光分析技术,检测了辐照食品中3种主要糖分的化学发光过程,拟建立一种实用的辐照食品鉴别检测方法。研究结果表明:经与未经辐照处理的糖,在干燥状态下的超微弱发光特性变化不大,但在测量时自动加入检测液的瞬间,超微弱发光大幅度增加,且光子数与辐照剂量(低于0.7kGy)密切相关,从而提示可将此技术开发为鉴定辐照食品的分析方法。  相似文献   

5.
辐照食品的检测方法   总被引:9,自引:1,他引:8  
1 辐照食品的检测辐照食品的检测方法是当今十分活跃的研究领域,因为有了可靠有效的检测方法,便于制定统一的管理规章制度.Stevenson(1992)曾对几种检测方法进行了综述.建立有效的检测方法将会加快附加的食品辐照申请的批准,也将促进国际辐照食品贸易的发展.  相似文献   

6.
综述辐照食品检测技术在国内外的研究,重点阐述挥发性碳氢化合物法检测含脂类食品的检测技术在国内外发展应用情况和研究成果.以及国外辐照含脂食品的相关标准的制定情况.对比国内外的研究情况,我国在这方面的研究尚在起步阶段.最后探讨和展望今后检测技术的研究发展方向.  相似文献   

7.
目的探讨热释光法在辐照食品检测中出现假阳性的问题。方法按照标准EN1788-2001《食品与硅酸盐矿物隔绝的食品的辐射检验热致发光法》,采用热释光法对深海鱼加工产品进行辐照食品检测。结果与花椒粉等典型辐照样品不同,深海鱼加工产品虽然检测结果为阳性,但其谱图与典型辐照样品谱图存在一定差异。主要表现为一次发光曲线中,典型辐照样品谱图的发光峰下降舒缓,峰型符合正态分布;而深海鱼加工产品的发光峰下降陡峭,并不符合正态分布。据此,怀疑热释光法对深海鱼加工产品的检测分析结果实为假阳性。结论建议在对深海鱼产品进行辐照检测时,谨慎选用热释光法或采用其他检测方法如气相色谱分析碳氢化合物法进行复验。  相似文献   

8.
辐照食品检测技术方法与标准   总被引:3,自引:0,他引:3  
对辐照食品检测的目的、原理以及建立检测方法的要求进行系统归纳,对不同辐照食品检测方法和国内外标准制定情况进行比较.发现目前还不存在一种适用于所有辐照食品检测的方法,现有的方法各有优劣.同时并指明我国辐照食品检测技术今后的研究和发展方向.  相似文献   

9.
基于超微弱发光检测技术,研究即食食品(麦片,藕粉)经0~12kGy剂量辐照后光子信号的变化,并探讨超微弱发光用于鉴定即食辐照食品的判定方法。试验结果表明:两种即食食品辐照前后的超微弱光子计数有明显的区别,光子计数与辐照剂量呈正相关,检测阈值可低至0.3kGy。当添加检测液后的最大光子数为本底的15倍以上时,可判定为该样品经过辐照处理。  相似文献   

10.
辐照食品的卫生安全性研究和管理现状   总被引:5,自引:0,他引:5       下载免费PDF全文
为促进食品辐照技术的商业化应用,给我国食品辐照管理部门提供借鉴,综述了食品辐照的目的、经电离辐照加工后食品的变化、食品辐照加工的优势、食品辐照技术的历史回顾。介绍了美国、加拿大、欧盟等世界主要贸易国对辐照食品的管理和应用及其辐照方法的发展前景。辐照方法加工食品是一种安全、卫生、经济的新型技术。食品辐照技术既保护环境,又以很少的能量防止了粮食等食物的损失,还可保证食品的安全卫生。  相似文献   

11.
Gurbuz Gunes  M. Deniz Tekin 《LWT》2006,39(4):444-448
Consumer awareness and acceptance, and influence of benefit statements and price on acceptance of irradiated foods were investigated in Turkey. Consumer awareness of food irradiation was very low (29%). Majority of consumers (80%) were uncertain about the safety of irradiated foods. Only 11% expressed irradiated foods are safe. Level of positive attitude towards irradiated foods increased substantially (62%) upon hearing a benefit statement of food irradiation. Purchase intent of irradiated foods was highest (44%) when price is same as unirradiated foods, but significant proportion of consumers indicated to pay 5% premium price for irradiated foods. A successful market for irradiated foods can be achieved by educating consumers with the benefit and uses of irradiation process.  相似文献   

12.
2‐Alkylcyclobutanones (cyclobutanones) are accepted as radiolytic markers in lipid‐containing foods (LCF). To date, cyclobutanones have not been detected in non‐irradiated foods. Their identification is the basis of a standardised detection test for irradiated LCF (BS EN 1785, 2003). This paper reports work to develop and refine a new rapid method for the analysis of cyclobutanones in irradiated LCF (e.g. chicken meat and liquid whole egg). Direct solvent extraction (DSE) enables the efficient screening of large numbers of food samples and is not as resource intensive as the BS EN 1785 (2003) method. The new DSE appears to be a promising, rapid, simple and robust method for the analysis of irradiated lipid‐containing foods.  相似文献   

13.
Minimal change in irradiated foods with low dose treatment makes the identification process a difficult task. Two independent physical methods, electron paramagnetic resonance (EPR) spectroscopy and thermoluminescence (TL) detection were employed for detection of irradiation treatment on Basmati rice. EPR investigation of 0.5–2.0 kGy irradiated rice samples showed a short lived, asymmetric, dose dependent spectrum (g = 2.005), characterised by the radicals of irradiated starch. However, this signal disappears with time. The present work explores the possibility to identify irradiated rice by the relaxation characteristics and thermal behaviour of the radicals. This study reports for the first time that the different microwave saturation behaviours of the signal (g = 2.004) in irradiated and non-irradiated rice samples provide an important clue to identify radiation treatment beyond the period when the radiation specific EPR spectral lines have disappeared. TL investigation involving scanning electron microscopy/energy dispersive X-ray analysis (SEM/EDX) of the poly-minerals isolated from the rice samples allowed to discriminate clearly between irradiated and non-irradiated samples even after a prolonged period of storage.  相似文献   

14.
辐照食品检测鉴定方法   总被引:2,自引:0,他引:2  
本文介绍了辐照食品常用的检测方法,对其原理、适用范围和局限性进行了综述,为辐照食品的研究和检验提供参考。  相似文献   

15.
16.
食品辐照与辐照食品的检测   总被引:8,自引:0,他引:8  
辐照食品加工保藏技术在现代食品工业新技术产业中占有重要的地位。本文介绍了食品辐射效应及食品辐照保藏技术的优越性。总结介绍了几种常见的辐照食品检测方法的原理及特点。  相似文献   

17.
The synthesis and characterisation of 2-tetradecylcyclobutanone (TCB) is described. Both 2-dodecykyclobutanone and TCB were shown to be present in liquid whole egg irradiated at doses of 2.5 and 10.0 kGy. These compounds were absent from the unirradiated pasteurised samples. Using gas chromatography and infrared spectroscopy, there was also evidence for the presence in irradiated egg of 2-tetradeccnyl- and 2-tetradecadienylyclobutanone which are formed from oleic and linoleic acids, respectively. Authentic standards for these unsaturated cyclobutanones were not available commercially but the presence of 2-tetra-decenylcyclobutanone was substantiated by hydrogenating the egg extracts so converting this unsaturated cyclobutanone to TCB. Saturated and unsaturated cyclobutanones appear to be specific products of irradiation and are potential markers for detection of irradiated liquid egg and probably other fat-containing foods.  相似文献   

18.
S.D. Yi    J.S. Yang    K.B. Song    K.S. Chang    M.J. Oh 《Journal of food science》2001,66(2):257-260
ABSTRACT: A study was carried out to examine rheological properties for the detection of irradiated white pepper by viscosity and maximum viscosity methods. Samples in polyethylene bags were irradiated and measured for apparent viscosity and maximum viscosity. The viscosity of all samples decreased with increasing stirring speeds and irradiation dose. This trend was similar for maximum viscosity. The results suggest that the detection of irradiated white pepper is possible by both the viscometric and maximum viscosity methods. Therefore, maximum viscosity method can be used as a new method to detect the irradiated white pepper.  相似文献   

19.
At dosages used for food irradiation, some of the thymine present in the DNA of irradiated food may be converted to thymine glycol. A fluorometric assay for thymine glycol was investigated as a possible method of detecting irradiated foods based on this effect. Experiments were performed on homogenates of irradiated chicken breast meat and on DNA isolated from irradiated chicken breast meat. In both cases the assay was subject to interference from one of the reagents, o-aminobenzaldehyde, and lacked the necessary sensitivity to detect the thymine glycol produced by radiolysis of the DNA at relevant dosages.  相似文献   

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