The detection of irradiated foodstuffs
作者： Martin Grootveld , Reetu Jain , Andrew W.D. Claxson , Declan Naughton , David R. Blake
DOI: 10.1016/0924-2244(90)90003-H
关键词:
摘要: Abstract The development of effective test systems for detecting the irradiation foodstuffs is an essential requirement establishment legislative control and consumer choice. Treatment with ionizing radiation initially generates extremely reactive free radical species (hydroxyl radicals, hydrated electrons or hydrogen atoms consisting mainly water) which cause small, but detectable, chemical changes. This review describes recent advances in assessment status foods by methods involving identification unique radiolytic products derived from aromatic compounds, DNA fatty acids. We also applications spectroscopic such as thermoluminescence electron spin resonance spectroscopy this area. In particular, attention focused on application high-field, high-resolution nuclear magnetic (NMR) a method distinguishing between irradiated non-irradiated foodstuffs. Where appropriate, drawn to limitations potential sources error analytical employed.
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