Zareena A V, Variyar P S, Gholap A S, Bongirwar D R
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
J Agric Food Chem. 2001 Feb;49(2):687-91. doi: 10.1021/jf000922l.
Changes in aroma and coloring properties of saffron (Crocus sativus) after gamma-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated. The volatile essential oil constituents responsible for aroma of the spice were isolated by steam distillation and then subsequently analyzed by gas chromatography/mass spectrometry (GC/MS). No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy. Carotene glucosides that impart color to the spice were isolated by solvent extraction and then subjected to thin-layer chromatography and high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glucosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.
研究了藏红花（番红花）在2.5和5千戈瑞剂量的伽马射线辐照（微生物去污所需剂量）后香气和色泽特性的变化。通过水蒸气蒸馏分离出负责香料香气的挥发性精油成分，随后通过气相色谱/质谱联用仪（GC/MS）进行分析。辐照后这些成分未观察到明显的定性变化，尽管经过训练的感官小组在5千戈瑞剂量下能检测到轻微的品质劣化。通过溶剂萃取分离出赋予香料颜色的胡萝卜素糖苷，然后进行薄层色谱和高效液相色谱（HPLC）分析。分别使用乙酸乙酯和正丁醇将上述色素分离为苷元和糖苷。通过HPLC对这些馏分进行分析，结果显示辐照样品中糖苷含量降低，苷元含量增加。讨论了伽马辐照过程中色素降解的可能性。
