Identification of irradiated pepper by ESR measurement.

概要

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The possibility of using electron spin resonance (ESR) for identification of irradiated black and white pepper was examined. The ESR spectra induced by irradiation with 10 kGy are clearly distinguishable from that of unirradiated samples. The intensity of signal induced by irradiation was markedly reduced during 2 weeks storage but it was slowly reduced on further storage. The difference of intensity between the irradiated and unirradiated samples can be distinguished after 13 weeks storage. In this experiment, ground black pepper, ground white pepper and whole white pepper can be identified after 13 weeks. On the other hand, whole black pepper cannot be identified after 8 weeks because of the variation of values. It suggests that the suitable method for sample preparation such as separation of pellicle of whole black pepper is required before ESR measurement.
日本食品照射研究協議会の論文