ESR法在五种植物类辐照食品检测中应用  

The Use of ESR Spectroscopy for Identification of Plant Irradiated Food

作　　者：汪昌保[1,2] 赵永富[1] 哈益明[3] 李俐俐[1] 石岩[1] 

机构地区：[1]江苏省农业科学院农业设施与装备研究所,江苏南京210014 [2]扬州大学生物科学与技术学院,江苏扬州225009 [3]中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《核农学报》2013年第5期613-618,共6页Journal of Nuclear Agricultural Sciences

基　　金：江苏省农业科技自主创新资金项目[CX(11)4070]

摘　　要：本文以辣椒粉、干蘑菇、干红枣、核桃和螺旋藻等5种植物类食品为对象,研究了γ辐照诱导产生的ESR波谱特征,以此作为辐照产品鉴别的检测依据,并用此方法对南京辐照中心日常辐照产品进行了3年跟踪检测。结果表明:利用辐照前后ESR波谱的差异可以检测产品辐照与否。常规辐照剂量下,辣椒粉、干蘑菇、红枣辐照的正判率为100%,核桃粉和螺旋藻粉的正判率分别为80%～88%和85%～92%。ESR法在辐照产品快速鉴别和质量控制中有广泛的应用前景。Pepper powder, dried mushrooms, dates, walnuts and spirulina were collected as experimental materials. The characteristics of ESR spectral induced by gama irradiation on these plant products and detection basis were analyzed. Track testing was carried out for three years in Nanjing Irradiation Center. The results showed that ESR method could be used to detect whether product was irradiated or not according to the difference of ESR spectra before and after irradiation. Under conventional radiation dose, the correct rate of detection was 100% of pepper powder, dried mushrooms and red dates, but the correct rate of detection was 80% - 88% of walnut powder and 85% - 92% of spirulina powder. ESR method has broad application prospects in rapid identification and quality control of irradiation products.

关 键 词：辐照 ESR 食品 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]