照射鶏肉の炭化水素法及びESR法による検知 Detection of irradiated chicken by hydrocarbon method and ESR method

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Chicken meat with bone was irradiated by gamma ray at -19-10°C, and both amount of hydrocarbons formed from fatty acids and intensity of ESR signals in bone fragments were measured. Very good correlation was found between the amount of hydrocarbons and the intensity of ESR signals.<BR>The amount of hydrocarbons (Cn-2: 1), had 2 carbon atoms less than the original fatty acids and an additional double bond, was almost constant irrespective of the irradiation temperature. The amount of hydrocarbons (Cn-1: 0), had 1 carbon atom less than the original fatty acids, increased as the irradiation temperature raised. As the ratio between corresponding fatty acids, theratio between hydrocarbons (Cn-2: 1) is a suitable index in the detection of the irradiation. On the contrary, the ratio of hydrocarbons from same fatty acid, (Cn-2: 1)/(Cn-1: 0), varied according to the kind of fatty acid and temperature used at the irradiation.<BR>It was found that under the irradiation temperature of -19-10°C, intensity of ESR signals of bone is not affecte by the irradiation temperature.

収録刊行物

  • 食品照射 = Food irradiation, Japan

    食品照射 = Food irradiation, Japan 35(1), 23-34, 2000-09-30

    日本食品照射研究協議会

参考文献:  9件中 1-9件 を表示

被引用文献:  2件中 1-2件 を表示

各種コード

  • NII論文ID(NAID)
    10013022232
  • NII書誌ID(NCID)
    AN00117832
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    03871975
  • NDL 記事登録ID
    5508045
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-640
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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