| 电子自旋共振波谱技术检测香辛料类辐照食品的研究 |
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| 引用本文： | 哈益明,李伟明,王锋,张彦立.电子自旋共振波谱技术检测香辛料类辐照食品的研究[J].辐射研究与辐射工艺学报,2011,29(1):37-42. |
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| 作者姓名： | 哈益明 李伟明 王锋 张彦立 |
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| 作者单位： | 哈益明,李伟明,王锋,HA Yiming,LI Weiming,WANG Feng(中国农业科学院农产品加工研究所,北京,100193);张彦立,ZHANG Yanli(中国计量科学研究院,北京,100013) |
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| 基金项目： | 国家十一五食品安全科技支撑专项，农业部公益性行业科技专项 |
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| 摘 要： | 本文研究了四种香辛料类食品（花椒、芥末粉、咖喱粉、姜粉）经0—15kGy剂量辐照后电子自旋共振（ESR）波谱特征及信号强度的变化，并探讨了ESR信号强度在220d贮藏期内的变化规律。结果表明，4种香辛料样品辐照前后ESR波谱均有明显区别，ESR波谱信号强度与剂量呈现正相关。在贮藏期内所有样品信号强度均有减弱，除芥末粉外其余样品经过220d后仍能应用ESR法检测判定是否经过辐照处理。这为制定我国辐照食品的ESR检测办法标准提供了依据。
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| 关 键 词： | 电子自旋共振 香辛料 辐照 检测 信号强度 |
Study on detection of irradiated spices by ESR spectroscopy |
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| HA Yiming,LI Weiming,WANG Feng,ZHANG Yanli.Study on detection of irradiated spices by ESR spectroscopy[J].Journal of Radiation Research and Radiation Processing,2011,29(1):37-42. |
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| Authors: | HA Yiming LI Weiming WANG Feng ZHANG Yanli |
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| Affiliation: | HA Yiming1 LI Weiming1 WANG Feng1 ZHANG Yanli2 1(Institute of Agro-Food Science & Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China) 2(National Institute of Metrology P.R.China,Beijing 100013,China) |
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| Abstract: | The purpose of this work is to establish a national criterion for detection of irradiated foodstufs by use of ESR.Four kinds of spices(paprika,mustard powder,curry powder and ginger powder) were used as test materials to study the feature changes of ESR spectrum and the ESR intensity in the range of absorbed doses from 0 to 15 kGy within the storage period of 220 days.The results show that the ESR spectroscopy of four kinds of spices is obviously different before and after irradiation and the intensity of E... |
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| Keywords: | Electron spin resonance Spices Irradiation Detection Signal intensity |
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