^(60)Co辐照对米粉及其淀粉自由基的影响  

Effect of ^(60)Co Radiation on Free Radicals in Rice Flours and their Starch

作　　者：宋岑[1] 周裔彬[1] 徐亚媛[1] 程玮嘉[1] 阮杨锋[1] 张健[1] 

机构地区：[1]安徽农业大学茶与食品科技学院安徽省食品安全分析与检测省级研究室,合肥230036

出　　处：《中国粮油学报》2012年第4期5-8,共4页Journal of the Chinese Cereals and Oils Association

基　　金：教育部留学回国人员基金(2011-508);安徽省高校自然基金(KJ20081317ZC)

摘　　要：用60Co射线对米粉(糯米粉、籼米粉)和淀粉(糯米淀粉、籼米淀粉)进行不同剂量的辐照处理,利用电子自旋共振(ESR)分析辐照前后米粉和淀粉中自由基的变化。结果表明:随着辐照剂量的增加,自由基的含量也随之线性增加;在中心磁场处,糯米粉产生的自由基比籼米粉高,糯米淀粉产生的自由基比籼米淀粉高。对比米粉和淀粉的辐射结果分析发现,自由基的产生主要来自淀粉分子。同时,辐照样经蒸煮后发现,米粉和淀粉的颜色由白色变为黄色,且随辐照剂量的增加,色泽加深。The rice flours（glutinous rice flour and indica rice flour） and starches（glutinous rice starch and indica rice starch） were irradiated by 60 Co rays with different doses,and then the changes of free radicals in rice flour and their starch were analyzed by ESR technology.The results indicated that the contents of free radical were linearly increased with the increment of irradiation doses.The center of magnetic field,the free radicals of glutinous rice flour was higher than that of the indica rice flour,the free radicals of glutinous rice starch was higher than that of indica rice starch.The free radicals in rice flour might come from starch molecular after the overall results were analyzed.All the samples irradiated occurred yellow after steamed and the color was increasingly strong with the radiation doses increased.

关 键 词：米粉 淀粉 60Co辐照 电子自旋共振 自由基 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]