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.
Lianzhong, Ding;
[1]
Shiyue, Ding;
Yan, Zhu;
Yixu, Li
[2]
- Inst. of Applied Technical Physics of Zhejiang Province (China)
- Testing Technology Inst. of Zhejiang Province (China)
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 = []
volume = {5:1}
journal type = {AC}
place = {China}
year = {1992}
month = {Feb}
}
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 = []
volume = {5:1}
journal type = {AC}
place = {China}
year = {1992}
month = {Feb}
}