Josimović L, Cudina I
Int J Rad Appl Instrum A. 1987;38(4):269-74. doi: 10.1016/0883-2889(87)90037-2.
Seven different spices (thyme, cinnamon, coriander, caraway, pimento, paprika, black pepper) were treated by gamma radiation at an absorbed dose of 10 kGy, and the effect on chemical quality was determined. The effects of this dose were assessed by spectrophotometric analysis of some water-soluble constituents of spices (carbohydrates; carbonyl compounds) and on the content of water-insoluble steam-volatile oils. The colour of paprika and the content of piperine in pepper held in different packaging materials were measured in unirradiated and irradiated samples as a function of storage time. In all cases irradiation does not bring about any distinct qualitative or quantitative chemical changes based on spectrophotometric analysis of spice extracts.
七种不同的香料（百里香、肉桂、芫荽、葛缕子、多香果、辣椒粉、黑胡椒）以10千戈瑞的吸收剂量进行伽马辐射处理，并测定其对化学品质的影响。通过对香料中一些水溶性成分（碳水化合物；羰基化合物）进行分光光度分析以及对水不溶性挥发油含量的分析来评估该剂量的效果。在未辐照和辐照后的样品中，测量了置于不同包装材料中的辣椒粉颜色和胡椒碱含量随储存时间的变化。在所有情况下，基于对香料提取物的分光光度分析，辐照不会引起任何明显的定性或定量化学变化。
