Change of Headspace Gas in Canned and γ-irradiated Solutions Containing 5'-IMP

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Headspace gas composition would contribute information that might help clarify the deterioration of canned foods and the aspect of can corrosion. The change of headspace gas induced by γ-irradiation in cans containing 5'-IMP solutions was investigated by gas chromatography. Solutions containing 5'-IMP were sealed in plain cans (#2, for baby food) and irradiated with a 5, 000 curie cobalt-60 source at the dose rate of 2, 0 × 105 r/hr. The gas samples were injected into an equipment, Shimadzu GC-1B, packed with silica gel and molecular sieve 5A. The carrier gas was argon. The effect of irradiation at elevated doses is shown in Table 1. The higher the dose was, the lower the level of remaining 5'-IMP was. In the case of 5'-IMP solution (Table 2), O2 content in headspace gas decreased and H2 content increased with increasing γ-ray dose. In canned distilled water (Table 3), a little increase in H2 gas was observed with increasing γ-ray dose. O2 gas vanished during the storage for 90 days at 25°C During the storage of irradiated 5'-IMP solutions, the formation of NH3-N and the dissolution of Sn were negligible (Table 4). Remarkable amount of H2 gas was formed by irradiation at 4.5 Mrad (Table 5), but it vanished gradually during the storage for 90 days. In the irradiated solutions of 5'-IMP packed with glucose, sucrose, casamino acid or NaCl, the formation of NH3-N, the dissolution of Sn and Fe were negligible (Table 6). Remarkable amount of H2 gas was formed in the headspace of canned and irradiated 5'-IMP solutions packed with glucose, sucrose or NaCl (Table 7).
日本食品照射研究協議会の論文

Change of Headspace Gas in Canned and γ-irradiated Solutions Containing 5'-IMP

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日本食品照射研究協議会 | 論文

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