Institute of Catalysis, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
Institute of Catalysis, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
Food Res Int. 2018 Mar;105:1019-1028. doi: 10.1016/j.foodres.2017.11.072. Epub 2017 Nov 28.
Irradiation of food in the world is becoming a preferred method for their sterilization and extending their shelf life. For the purpose of trade with regard to the rights of consumers is necessary marking of irradiated foodstuffs, and the use of appropriate methods for unambiguous identification of radiation treatment. One-third of the current standards of the European Union to identify irradiated foods use the method of the Electron Paramagnetic Resonance (EPR) spectroscopy. On the other hand the current standards for irradiated foods of plant origin have some weaknesses that led to the development of new methodologies for the identification of irradiated food. New approaches for EPR identification of radiation treatment of herbs and spices when the specific signal is absent or disappeared after irradiation are discussed. Direct EPR measurements of dried fruits and vegetables and different pretreatments for fresh samples are reviewed.
食品辐照在世界范围内正成为一种备受青睐的杀菌和延长保质期的方法。出于与消费者权利相关的贸易目的，有必要对辐照食品进行标记，并使用适当的方法来明确识别辐射处理。目前欧盟有三分之一的标准采用电子顺磁共振（EPR）光谱法来识别辐照食品。另一方面，目前用于植物源辐照食品的标准存在一些缺陷，这导致了新的辐照食品识别方法的发展。本文讨论了在特定信号在辐照后不存在或消失的情况下，用于草药和香料辐照处理的 EPR 识别的新方法。还回顾了干燥水果和蔬菜的直接 EPR 测量以及新鲜样品的不同预处理方法。
