DETECTION OF IRRADIATED FOOD - A REVIEW

被引：34

作者：

GLIDEWELL, SM ^{[1
]}

DEIGHTON, N ^{[1
]}

GOODMAN, BA ^{[1
]}

HILLMAN, JR ^{[1
]}

机构：

[1] SCOTTISH CROP RES INST,DUNDEE DD2 5DA,SCOTLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1993年 / 61卷 / 03期

关键词：

IRRADIATED; FOOD; DETECTION; ELECTRON PARAMAGNETIC RESONANCE (EPR); ELECTRON SPIN RESONANCE (ESR); THERMOLUMINESCENCE; CHEMILUMINESCENCE; VOLATILE HYDROCARBONS; DODECYLCYCLOBUTANONES; O-TYROSINE; DNA;

D O I：

10.1002/jsfa.2740610302

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The sale of irradiated food in the UK has been legal since the start of 1991 with the proviso that it must be labelled as such. At present there are no methods sufficiently accurate and reliable for the routine detection of irradiated food of all varieties. The current state of development of different physical, chemical and biological methods available is reviewed. These comprise electron paramagnetic resonance, luminescence, viscosity changes, detection of radiation-induced chemical species such as volatile hydrocarbons and o-tyrosine by chromatographic-mass spectrometric techniques, changes to DNA and changes in microflora.

引用

页码：281 / 300

页数：20

共 208 条

[1] A COMPILATION OF SPECIFIC BIMOLECULAR RATE CONSTANTS FOR REACTIONS OF HYDRATED ELECTRONS HYDROGEN ATOMS AND HYDROXYL RADICALS WITH INORGANIC AND ORGANIC COMPOUNDS IN AQUEOUS SOLUTION [J].