Sjövall O, Honkanen E, Kallio H, Latva-Kala K, Sjöberg A M
Technical Research Centre of Finland, Food Research Laboratory, Espoo.
Z Lebensm Unters Forsch. 1990 Sep;191(3):181-3. doi: 10.1007/BF01197617.
Chemical changes due to gamma-irradiation were investigated in 11 pure aroma compounds typically found in spices. Samples were irradiated with doses of 0, 10, and 50 kGy. The irradiation source was 60Co. Irradiated samples and unirradiated controls were analyzed by gas chromatography alone and coupled with mass spectrometry. Significant changes due to the irradiation occurred only in (+/-)-linalool and alpha-terpineol, which are typical components of, for example, coriander and bay leaf. Their total amounts decreased by about 4-13% and some minor peaks increased as a result of irradiation. However, different results may be obtained when the spices themselves are irradiated.
研究了11种香料中常见的纯香气化合物因伽马辐射而发生的化学变化。样品分别用0、10和50千戈瑞的剂量进行辐照。辐照源为60Co。对辐照后的样品和未辐照的对照样品分别进行了气相色谱分析以及气相色谱-质谱联用分析。辐照导致的显著变化仅发生在(±)-芳樟醇和α-松油醇中，例如，它们是芫荽和月桂叶的典型成分。辐照后它们的总量减少了约4 - 13%，并且一些小峰有所增加。然而，当对香料本身进行辐照时，可能会得到不同的结果。
