ESR波谱法及其他物理法检测淀粉类辐照食品  

DETECTION OF IRRADIATED STARCH FOODS BY ESR SPECTROSCOPY ASSOCIATED WITH OTHER PHYSICAL METHODS

作　　者：谭瑗瑗[1] 阚登蕾[1] 赵小俊[1] 傅俊杰[1] 

机构地区：[1]浙江大学原子核农业科学研究所/农业部核农学重点实验室/浙江省核农学重点实验室,浙江杭州310029

出　　处：《核农学报》2009年第2期294-296,共3页Journal of Nuclear Agricultural Sciences

基　　金：浙江省科技厅重点项目(2006F11023)

摘　　要：研究了ESR波谱技术检测淀粉类辐照食品的方法。测定不同剂量辐照处理的玉米粉、小麦粉和糯米粉的电子自旋共振(ESR)波谱。结果表明:未辐照和辐照样品的ESR波谱有明显区别,ESR信号强度随着样品辐照吸收剂量的增加而增强。利用ESR试验结果与电镜图像进行了比较。利用ESR波谱技术能够鉴别出含淀粉类辐照食品(玉米粉、小麦粉和糯米粉)是否经过辐照。The detection method of irradiated starch food by Electron Spin Resonance（ESR） technique is repooted. Maize powder, wheat powder and glutinous rice powder were treated by different dose irradiation, and the results showed that the ESR spectroscopy of starch material was obviously difference before and after irradiation. The intensity of ESR signal increased with the increasing of the irradiation dose. The results obtained by ESR method were also checked by the electron micrographs. It is concluded that ESR technique could be used to detect whether the starch food （maize powder, wheat powder and glutinous rice powder） was irradiated or not.

关 键 词：ESR 淀粉类食品 检测 辐照 

分 类 号：TS207.3[轻工技术与工程—食品科学]