電子線照射牛挽肉の炭化水素法による検知 [in Japanese] Detection of electron beam irradiated beef by hydrocarbon method [in Japanese]
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Hydrocarbons produced from two main fatty acids (oleic acid and palmitic acid) are useful marker for detection of irradiation treatment. The main products, 1-C14: 1, 1, 7-C16: 2, C15: 0 and 8-C17: 1 were measured and their ratios were calculated to identify irradiated meat. As the value of 1-C14: 1/1, 7-C16: 2 was nearly equal to ratio of original fatty acids, the sample was easily detected as irradiated meat. The value of C15: 0/8-C17: 1 can be also used for identification, when the background in nonirradiated meats are low and dose is high enough to be detected hydrocarbon.<BR>As range of electron beam is shorter than that of gamma-ray, distribution of hydrocarbons in sample irradiated with electron beam was examined.<BR>Cylindrically trimmed ground beef meat with the sizes of 70 mm in diameter and 30 mm in height was irradiated with 5 MeV electron beam at surface doses of 5 and 10 kGy. After irradiation, the cylinder was sliced, and hydrocarbon contents were measured in each slice. Amount of hydrocarbon was maximum in the slice obtained at 7-10 mm depth from the surface. Hydrocarbon formation was very few in the slice obtained at 25-30 mm depth of the central part. The study shows depth profile of hydrocarbon formation with 5 MeV electron beam agreed to theoretical depth-dose curve. On the other hand, profound effect of irradiation was observed in peripheral part of the slice of 20-30 mm depth.
- FOOD IRRADIATION, JAPAN
FOOD IRRADIATION, JAPAN 36(1), 13-22, 2001-09-30
JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION