| 液体食品辐照时的过氧化氢 |
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| 引用本文： | 赵克俭,万虹,刘天伟. 液体食品辐照时的过氧化氢[J]. 核农学报, 1990, 4(1): 47-51 |
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| 作者姓名： | 赵克俭 万虹 刘天伟 |
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| 作者单位： | 中国科学院生物物理研究所,中国科学院生物物理研究所,中国科学院生物物理研究所 北京100080 ,北京100080 ,北京100080 |
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| 摘 要： | 本文研究了白酒、黄酒、酱油、醋及糖类溶液辐照时产生过氧化氢的情况。辐照白酒时,过氧化氢随辐照剂量的增加而增加,100krad达最大值,嗣后,随剂量增大而逐渐下降,如果辐照时通入空气,直至300krad辐照,过氧化氢仍在继续增加。糖类能降低辐照溶液中的过氧化氢。辐照酱油、醋、中药溶液后,很难测出过氧化氢的存在。
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| 关 键 词： | 液体食品 辐照 过氧化氢 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2009-12-31 |
HYDROGEN PEROXIDE IN IRRADIATED LIQUID FOODS |
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| Abstract: | The effect of irradiation on H2O2 formed in liquid food was studied The result showed that with increasing irradiation dose, hydrogen peroxide increased in the irradiated white spirit with the peak at 100 krad; above 100 krad the hydrogen perioxide formed decreased smoothly. When aeration was applied, hydrogen peroxide increased with the increase of dose until 300 krad.If deaeration before radiation, no hydrogen! peroxide produced at any radiation dose.Soy sauce, vinegar and millet wine were difficult to determine hydrogen peroxide after irradiation. |
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| Keywords: | food irradiation white spirit hydrogen peroxide |
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