辐照食品检测技术研究进展

随着科技的不断发展,食品辐照检测技术也需要更新,应用先进的检测技术能快速筛查不合格的产品,判断食品是否进行过辐照,以及辐照加工计量是否满足标准,建立完善的工作流程,有助于食品安全管理.本文将结合辐照技术检测实践进行细致化分析,突出辐照食品检测技术的应用优势,分析该技术的整体发展趋势.     

辐照食品检测技术方法与标准

对辐照食品检测的目的、原理以及建立检测方法的要求进行系统归纳,对不同辐照食品检测方法和国内外标准制定情况进行比较.发现目前还不存在一种适用于所有辐照食品检测的方法,现有的方法各有优劣.同时并指明我国辐照食品检测技术今后的研究和发展方向.     

食品辐照与辐照食品的检测

辐照食品加工保藏技术在现代食品工业新技术产业中占有重要的地位。本文介绍了食品辐射效应及食品辐照保藏技术的优越性。总结介绍了几种常见的辐照食品检测方法的原理及特点。     

辐照食品分析检测技术的研究进展

本文介绍了国内外辐照食品检测技术的研究进展，着重对化学分析法、电子自旋共振(ESR)法及热释光分析(TL)法进行了阐述，并对今后辐照食品检测技术的研究提出了建议。     

辐照食品的检测方法

1 辐照食品的检测辐照食品的检测方法是当今十分活跃的研究领域,因为有了可靠有效的检测方法,便于制定统一的管理规章制度.Stevenson(1992)曾对几种检测方法进行了综述.建立有效的检测方法将会加快附加的食品辐照申请的批准,也将促进国际辐照食品贸易的发展.     

辐照食品检测鉴定方法

本文介绍了辐照食品常用的检测方法,对其原理、适用范围和局限性进行了综述,为辐照食品的研究和检验提供参考。     

浅析辐照食品检测技术方法与标准

随着科学技术的不断发展,我国的食品检测技术也得到了很大的提升,辐照食品的检测成为了食品检测中重要的一部分,为了能够让广大人民群众吃到更加健康的食品,我们必须对辐照食品进行检测。关于辐照食品如何进行检测以及检测的标准是什么,本文将进行重点分析,接下来本文将对辐照食品检测的目的、原理、方法等进行系统的分析,从目前的存在的辐照食品检测的方法来看,还没有一种方法能够适用于所有辐照食品检测的方法,每一种方法都有各自的优点,同时对我国今后辐照食品的检测技术的研究方向进行展望。     

辐照食品的检测方法

辐照食品的研究至今三十多年来,已在世界上不少国家得到许可,有一些辐照食品还进入实用化阶段。不久的将来,辐照食品会被世界各国实用,在国际贸易中检测食品是否受过辐照,以及照射了多大的剂量,就显得十分     

辐照食品的检测方法

辐照食品的研究至今三十多年来,已在世界上不少国家得到许可,有一些辐照食品还进入实用化阶段。不久的将来,辐照食品会被世界各国实用,在国际贸易中检测食品是否受过辐照,以及照射了多大的剂量,就显得十分     

挥发性碳氢化合物检测辐照含脂食品在国内外的研究现状

综述辐照食品检测技术在国内外的研究,重点阐述挥发性碳氢化合物法检测含脂类食品的检测技术在国内外发展应用情况和研究成果.以及国外辐照含脂食品的相关标准的制定情况.对比国内外的研究情况,我国在这方面的研究尚在起步阶段.最后探讨和展望今后检测技术的研究发展方向.     

A rapid direct solvent extraction method for the extraction of cyclobutanones from irradiated chicken and liquid whole egg

2‐Alkylcyclobutanones (cyclobutanones) are accepted as radiolytic markers in lipid‐containing foods (LCF). To date, cyclobutanones have not been detected in non‐irradiated foods. Their identification is the basis of a standardised detection test for irradiated LCF (BS EN 1785, 2003). This paper reports work to develop and refine a new rapid method for the analysis of cyclobutanones in irradiated LCF (e.g. chicken meat and liquid whole egg). Direct solvent extraction (DSE) enables the efficient screening of large numbers of food samples and is not as resource intensive as the BS EN 1785 (2003) method. The new DSE appears to be a promising, rapid, simple and robust method for the analysis of irradiated lipid‐containing foods.     

Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers

Consumer awareness and acceptance, and influence of benefit statements and price on acceptance of irradiated foods were investigated in Turkey. Consumer awareness of food irradiation was very low (29%). Majority of consumers (80%) were uncertain about the safety of irradiated foods. Only 11% expressed irradiated foods are safe. Level of positive attitude towards irradiated foods increased substantially (62%) upon hearing a benefit statement of food irradiation. Purchase intent of irradiated foods was highest (44%) when price is same as unirradiated foods, but significant proportion of consumers indicated to pay 5% premium price for irradiated foods. A successful market for irradiated foods can be achieved by educating consumers with the benefit and uses of irradiation process.     

Detection Methods for Irradiated Foods

ABSTRACT: Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiation‐processing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods.     

An improved method to identify irradiated rice by EPR spectroscopy and thermoluminescence measurements

Minimal change in irradiated foods with low dose treatment makes the identification process a difficult task. Two independent physical methods, electron paramagnetic resonance (EPR) spectroscopy and thermoluminescence (TL) detection were employed for detection of irradiation treatment on Basmati rice. EPR investigation of 0.5–2.0 kGy irradiated rice samples showed a short lived, asymmetric, dose dependent spectrum (g = 2.005), characterised by the radicals of irradiated starch. However, this signal disappears with time. The present work explores the possibility to identify irradiated rice by the relaxation characteristics and thermal behaviour of the radicals. This study reports for the first time that the different microwave saturation behaviours of the signal (g = 2.004) in irradiated and non-irradiated rice samples provide an important clue to identify radiation treatment beyond the period when the radiation specific EPR spectral lines have disappeared. TL investigation involving scanning electron microscopy/energy dispersive X-ray analysis (SEM/EDX) of the poly-minerals isolated from the rice samples allowed to discriminate clearly between irradiated and non-irradiated samples even after a prolonged period of storage.     

Synthesis,characterisation and use of 2-tetradecylcyclobutanone together with other cyclobutanones as markers for irradiated liquid whole egg

The synthesis and characterisation of 2-tetradecylcyclobutanone (TCB) is described. Both 2-dodecykyclobutanone and TCB were shown to be present in liquid whole egg irradiated at doses of 2.5 and 10.0 kGy. These compounds were absent from the unirradiated pasteurised samples. Using gas chromatography and infrared spectroscopy, there was also evidence for the presence in irradiated egg of 2-tetradeccnyl- and 2-tetradecadienylyclobutanone which are formed from oleic and linoleic acids, respectively. Authentic standards for these unsaturated cyclobutanones were not available commercially but the presence of 2-tetra-decenylcyclobutanone was substantiated by hydrogenating the egg extracts so converting this unsaturated cyclobutanone to TCB. Saturated and unsaturated cyclobutanones appear to be specific products of irradiation and are potential markers for detection of irradiated liquid egg and probably other fat-containing foods.     

Commentary on 'Optimization of experimental parameters for the EPR detection of the cellulosic radical in irradiated foodstuffs'

After many interlaboratory trials, several EPR methods for the detection of irradiated foods are being prepared as standard protocols. The works of Goodman et al. (1994) and Raffi et al. (1992) present conflicting general recommendations for optimum parameter sets in the EPR protocols. Here we demonstrate the shortcomings of recommending general parameter sets for the varying types of food samples and the different spectrometer configurations employed to examine them.     

Effects of roasting,powdering and storing irradiated soybeans on hydrocarbon detection for identifying post-irradiation of soybeans

Hydrocarbons, which are produced by irradiation of lipid-containing foods, were analyzed in irradiated soybeans, which were roasted, powdered and stored, to determine whether these treatments affect hydrocarbon detection for identifying post-irradiation of soybeans. Soybeans were irradiated (Irr), irradiated and roasted (Irr–Rst), roasted and irradiated (Rst–Irr), irradiated, roasted and powdered (Irr–Rst–Pwd), and roasted, powdered and irradiated (Rst–Pwd–Irr). They were stored at refrigerated or room temperature for 30 weeks. Oils were extracted using hexane and Na₂SO₄. Hydrocarbon fraction was separated through a Florisil column and analyzed using GC. Hydrocarbons 17:2, 16:3, 17:1 and 16:2 were not detected in non-irradiated soybeans and soybean powder, but they were detected in those irradiated at 0.5 kGy or higher. The levels of the hydrocarbons increased with dose. The hydrocarbon levels in the Irr–Rst, Rst–Irr, and Irr–Rst–Pwd soybeans were little different from those in the Irr soybeans. Hydrocarbon detection in the Rst–Pwd–Irr soybean powder showed a slightly different pattern from those in the other treatments. Hydrocarbon levels in the soybean and soybean powder samples stored at refrigerated temperature for 30 weeks changed little, compared to initial samples. The hydrocarbon detection patterns in the samples stored at room temperature for 30 weeks were similar to the initial and refrigerated samples with slightly lower detection levels in the room-stored samples.