照射処理により食品に誘導されるラジカルの解析

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概要

• 論文の詳細を見る

• By electron spin resonance (ESR) spectroscopy, we revealed free radicals in γ-ray irradiated foods ; black pepper, green coffee bean and ginseng. We also analyzed the decay behavior of radiation induced free radicals during storage of irradiated foods. The ESR spectrum of experimental irradiated foods consists of a sextet signal centered at <I>g</I> =2.0 and a singlet signal at the same <I>g</I> -value position and a singlet signal at <I>g</I> =4.0. The singlet signal at <I>g</I> =2.0 is originated from organic free radicals and its peak intensity showed the dependence of γ-ray irradiation dose levels. The signal intensity was decreased during storage. Only after 3 hours of radiation treatment the peak intensity was decreased fast and after that the intensity was decreased slowly. The relaxation times, T<SUB>1</SUB> and T<SUB>2</SUB>, of radiation induced free radicals showed the variations before and after irradiation. During long time storage period it was shown that T<SUB>1</SUB> was increased and T<SUB>2</SUB> was decreased. By analysis of decay process using the simulation methods based on the theory of reaction speed, it is considered that at least two kinds of radicals were induced in irradiated foods during long time storage.

著者

• 中村 秀夫

  Hokkaido University of Education

• 貝森 良彦

  Hokkaido University of Education

• 鵜飼 光子

  Hokkaido University of Education

• 川村 翔栄

  Hokkaido University of Education

• 下山 雄平

  Japan Atomic Energy Agency

• 菊地 正博

  Japan Atomic Energy Agency

• 岸田 敬吾

  Hokkaido University of Education

• 坂本 侑輝

  Hokkaido University of Education

• 小林 泰彦

  Japan Atomic Energy Agency

関連論文

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• 照射処理により食品に誘導されるラジカルの解析
• Pulse-ESRとCW-ESRによる照射黒コショウ中のラジカルの緩和時間解析

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