Analysis of gamma irradiated pepper constituents. (Part 5).
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概要
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Gamma irradiated peppers (10 krad, 100 krad, 1 Mrad) were analyzed by HPLC. The extraction method and HPLC conditions were same as the first report, that is, the extraction from papper was performed by Automatic Air Hammer and the extracted samples were separated on a reversed phase C<SUB>8</SUB> column with a concave gradient from 0.1% trifluoro aceticacid (TFA) in water to 75% acetonitrile- 0.1% TFA in water for 60 minutes and detectedat 210 nm, 280 nm. It is difficult to compare with irradiated and unirradiated pepper constituents by their peak height or area. And the method of multi variant statistically analysis was introduced. The "peak n area/peak n + 1 area" ratio was calculated by computer. Each peak area was accounted by integrator. The value of these ratio were called "parameter". Each chromatogram has 741 parameters calculated with 39 chromatographicpeaks.And these parameters were abopted to the multi variant statiscally analys. Comparison of constituents between irradiated pepper and unirradiated pepper was done by 741 parameters. The correlation of parameters between irradiated and unirradiated was investigated by use of computer. Some parameters of irradiated case were selected as which had no correlation with unirradiated case. That is to say these parameters were thought to be changed with gamma spectrum irradiation. By this method, Coumarin was identified as a changed component with gamma irradiation.
- 日本食品照射研究協議会の論文
日本食品照射研究協議会 | 論文
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