摘要
研究辐照剂量对烤鳗制品安全性的影响。采用6组辐照剂量(0,1,3,5,7,9 kGy)对烤鳗进行辐照处理,测定辐照后烤鳗制品中2-十二烷基环丁酮的残留量,并结合风险评估技术,研究辐照烤鳗制品的安全性。结果表明:辐照烤鳗制品标识方面的风险可控制在危害不计范围,属于4级;生物学危害及毒理学危害可控制在一旦发生,不一定会对人体造成伤害,但存在安全隐患,定为3级(+);辐照剂量对2-十二烷基环丁酮的残留影响不显著,辐照的残留放射性危害不大,但存在安全隐患,定为3级(+)。
The study is to research the effects of different irradiation dose on the safety of roasted eel. First the roasted eel products are irradiated by 0 kGy, 1 kGy, 3 kGy, 5 kGy, 7 kGy, 9 kGy respectively, then the 2-dodecyl cyclobutanone residues in roasted eel products are measured, and finally the safety of roasted ell products is investigated using the risk assessment techniques. The results show the risk of the identified hazard of roasted eel products is classified at level 4 because that it can be controlled without taking into account the range of hazards. Biological hazards and toxicology hazards is classified at level 3＋. Therefore it can be controlled, and be no harmful to the human body, but there still exists some security threat. Through the analysis of 2-dodecyl cyclobutanone, the radiation dose has insignificant effect on the residues of 2-dodecyl cyclobutanone, and the residues of radiation has a little harm, but there still exists some safety concerns, the hazard is classified at level 3＋.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第10期177-183,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
辐照
烤鳗
2-十二烷基环丁酮
风险评估
irradiation
roasted eel
2-dodeeyl cyclobutanone
risk assessment
