摘要
研究了未辐照鸡肉不同部位脂肪中过氧化物含量，贮藏条件下的自氧化作用，不同部位的脂肪对γ辐照的敏感性以及辐照过氧化程度与吸收剂量及辐照温度的关系。当吸收剂量为2kGy时，在尾部脂肪中辐照生成的过氧化物为～3×10-3molkg-1脂肪（温度20℃）和～2×10-3molkg-1脂肪（初始温度为-18℃），分别为尾部脂肪中过氧化物平均本底值（4．3±1．7）×10-4molkg-1脂肪的7倍和5倍。这表明，脂过氧化物方法可用于空气条件下辐照鸡肉的检测。
In this work, investigation of feasibility on detecting irradiated fresh chicken has been carried out by LHP method.The peroxide content, autoxidation and susceptibility to γ-radiation for fat of various location of chicken have been studied. It has been found that there are the effects of absorbed dose and temperature on irradiation peroxidation. When chicken was irradiated with the dose of 2 kGy, peroxide concentration produced by irradiation in tail fat is 3×10-3mol kg-1 (fat) for the samples with 20℃ and ～2×10-3mol kg-1(fat) for the samples with initial temperature of -18℃, respectively, which are about 7 and 5 times greater than background value (4. 3±1. 7) ×10-4mol kg-1 (fat). Therefore, the LHP method could be used to identify chicken irradiated under the condition of air.
出处
《辐射研究与辐射工艺学报》
EI
CAS
CSCD
北大核心
1997年第1期25-28,共4页
Journal of Radiation Research and Radiation Processing
基金
"八五"科技攻关课题
