Einwirkung ionisierender Strahlen auf Fette. V. Mitteilung: Radikalbildung
作者： H. Lück , C. U. Deffner , R. Kohn
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摘要: Die Entstehung und der Nachweis von Radikalen in bestrahlten Fetten werden diskutiert Untersuchungen an γ-bestrahlten Triglyceriden Fettsaure-methylestern mit Hilfe Elektronenspinresonanz-Spektroskopie beschrieben. Bisher lassen sich nur wenige erhaltenen Spektren bestimmten zuordnen. In allen bei −190° C gemessenen Proben konnten nach Stehen Luft tieferen Temperaturen (z. B. −80° C) Peroxydradikale nachgewiesen werden. Effect of Ionising Rays on Fats. V. Communication: Formation Radicals The formation and the evidence radicals irradiated fats are discussed investigations γ-irradiated triglycerides fatty acid-methylesters with help electronspinresonance-spectroscopy described. Uptil now only a few obtained spectra can be coordinated to definite radicals. all cases presence peroxyd samples at could detected after keeping them air low temperatures (eg. C).
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