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首页> 外文期刊>Journal of Agricultural and Food Chemistry >DETECTION OF IRRADIATED FROZEN DEBONED SEAFOOD WITH THE LEVEL OF RADIOLYTIC H-2 AND CO GASES AS A PROBE
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DETECTION OF IRRADIATED FROZEN DEBONED SEAFOOD WITH THE LEVEL OF RADIOLYTIC H-2 AND CO GASES AS A PROBE

机译：以放射性H-2和CO气含量为探针检测辐照冷冻的去骨海鲜。

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摘要

A method to detect irradiated frozen shrimp without cuticle, cod slices, and deshelled oyster has been developed based on the fact that radiolytic H-2 and CO gases are retained in the irradiated samples for a certain period during the storage. These gases could be recovered from irradiated frozen samples in the headspace of a gastight glass screw vial by microwave heating. Gas chromatographic analysis of the headspace gas revealed that significant amounts of H-2 and/or CO gases were retained in the irradiated samples. Using those gases as a probe, irradiated frozen shrimp could be distinguished from non-irradiated shrimp for 3 months after 1.1-8.8 kGy irradiation, and irradiated frozen cod slices and oyster could be distinguished for at least 2 months at the dose ranges of 1.4-5.5 and 1.2-6.0 kGy, respectively. [References: 22]
机译：基于在储存过程中一定时间段内辐照过的H-2和CO气体会保留在辐照样品中的事实，因此开发了一种检测辐照的冷冻虾而没有角质层，鳕鱼片和带壳牡蛎的方法。这些气体可以通过微波加热从气密玻璃螺杆小瓶顶部空间中的辐射冷冻样品中回收。顶空气体的气相色谱分析表明，大量的H-2和/或CO气体保留在被辐照的样品中。使用这些气体作为探针，可以在1.1-8.8 kGy辐射后的3个月内将辐照过的冷冻虾与未辐照的虾区分开，并且在1.4-0.5 mg的剂量范围内可以将辐照的冷冻鳕鱼片和牡蛎至少区分2个月。分别为5.5和1.2-6.0 kGy。 [参考：22]

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