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A study on chemical composition of spices irradiated by electron beam

Journal Article:

Abstract

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000 ion Chromatograph. The results showed that the acids content of either achilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 C, 30 min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.
Authors:
Lianzhong, Ding; [1]  Shiyue, Ding; Yan, Zhu; Yixu, Li [2] 
  1. Inst. of Applied Technical Physics of Zhejiang Province (China)
  2. Testing Technology Inst. of Zhejiang Province (China)
Publication Date:
Feb 01, 1992
Product Type:
Journal Article
Reference Number:
AIX-24-037478; EDB-93-065130
Resource Relation:
Journal Name: Tongweisu (Journal of Isotopes); (China); Journal Volume: 5:1
Subject:
38 RADIATION CHEMISTRY, RADIOCHEMISTRY, AND NUCLEAR CHEMISTRY; SPICES; CHEMICAL RADIATION EFFECTS; CHROMATOGRAPHY; COMPARATIVE EVALUATIONS; ELECTRON BEAMS; FLAVOR; IRRADIATION; MASS SPECTROSCOPY; BEAMS; EVALUATION; LEPTON BEAMS; ORGANOLEPTIC PROPERTIES; PARTICLE BEAMS; RADIATION EFFECTS; SEPARATION PROCESSES; SPECTROSCOPY; 400600* - Radiation Chemistry
OSTI ID:
6893738
Country of Origin:
China
Language:
Chinese
Other Identifying Numbers:
Journal ID: ISSN 1000-7512; CODEN: TONGEM
Submitting Site:
INIS
Size:
Pages: 43-48
Announcement Date:

Journal Article:

Citation Formats

Lianzhong, Ding, Shiyue, Ding, Yan, Zhu, and Yixu, Li. A study on chemical composition of spices irradiated by electron beam. China: N. p., 1992. Web.
Lianzhong, Ding, Shiyue, Ding, Yan, Zhu, & Yixu, Li. A study on chemical composition of spices irradiated by electron beam. China.
Lianzhong, Ding, Shiyue, Ding, Yan, Zhu, and Yixu, Li. 1992. "A study on chemical composition of spices irradiated by electron beam." China.
@misc{etde_6893738,
title = {A study on chemical composition of spices irradiated by electron beam}
author = {Lianzhong, Ding, Shiyue, Ding, Yan, Zhu, and Yixu, Li}
abstractNote = {Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000 ion Chromatograph. The results showed that the acids content of either achilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 C, 30 min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.}
journal = {Tongweisu (Journal of Isotopes); (China)}
volume = {5:1}
journal type = {AC}
place = {China}
year = {1992}
month = {Feb}
}