Dohmaru T, Furuta M, Katayama T, Toratani H, Takeda A
Osaka Prefectural Radiation Research Institute, Japan.
Radiat Res. 1989 Dec;120(3):552-5.
A novel method to detect whether or not a particular pepper has been irradiated has been developed which is based on the fact that H2 is formed in organic substances irradiated with ionizing radiation. Following gamma irradiation, black and white peppers were ground to powder in a gastight ceramic mill. By gas-chromatographic analysis of the gas in the mill, we observed that H2 had been released from the irradiated pepper grains. Curves plotting the H2 content vs storage time at storage temperatures of 7, 22, and 30 degrees C showed that the higher the temperatures, the smaller the H2 content, and that identification of irradiated pepper was possible for 2-4 months after 10 kGy irradiation.
一种基于电离辐射照射有机物质时会产生氢气这一事实开发的新型检测特定辣椒是否已被辐照的方法。伽马辐照后，将黑胡椒和白胡椒在气密陶瓷研磨机中磨成粉末。通过对研磨机内气体进行气相色谱分析，我们观察到辐照过的辣椒籽释放出了氢气。绘制在7℃、22℃和30℃储存温度下氢气含量与储存时间关系的曲线表明，温度越高，氢气含量越低，并且在10千戈瑞辐照后2至4个月内能够鉴定出辐照过的辣椒。
