ESR analysis of sterilized spices

• Kameya Hiromi

  National Food Research Institute

• Ukai Mitsuko

  National Food Research Institute

Bibliographic Information

Other Title

• 殺菌処理された香辛料の成分変化のESRによる解析
• サッキン ショリ サレタ コウシンリョウ ノ セイブン ヘンカ ノ ESR ニ ヨル カイセキ

Abstract

Spices sterilized by heating and gamma ray irradiation were subjected to an ESR analysis. The ESR spectrum of the spices was composed of a singlet at g = 2.0, this signal originating from an organic free radical. The intensity of the singlet signal of the spices increased linearly with microwave power and met threshold. The singlet signal intensity of the irradiated sample was the strongest. The relaxation times(T₁ and T₂) of the singlet signal were calculated, the times for the heated and irradiated samples being almost the same. A dilapidation process was necessary for analyzing lipid-rich spices. We conclude that the radical components of the heated and irradiated spices were the same.

Journal

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 44 (1), 49-54, 2011

  The Japan Society of Cookery Science

Keywords

• spice
• sterilization
• Electron Spin Resonance
• relaxation time

Details

• CRID: 1390001205504849792
• NII Article ID: 110008465032
• NII Article ID: 130004680330
• NII Book ID: AN10471022
• DOI: 10.11402/cookeryscience.44.49
• ISSN: 21865787
• ISSN: 13411535
• NDL BIB ID: 10996806
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10996806
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10815814
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• Abstract License Flag: Disallowed