EPR identification of irradiated Monascus purpureus red pigment

被引：8

作者：

Duliu, OG

Ferdes, M

Ferdes, OS

机构：

[1] Univ Bucharest, Dept Atom & Nucl Phys, RO-76900 Bucharest, Romania

[2] Inst Food Chem, RO-71576 Bucharest, Romania

[3] Natl Inst Lasers Plasma & Radiat Instruments, RO-76900 Bucharest, Romania

来源：

RADIATION PHYSICS AND CHEMISTRY | 2000年 / 57卷 / 01期

关键词：

EPR; irradiated food; identification; quinone; monascus;

D O I：

10.1016/S0969-806X(99)00305-9

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Fresh red alimentary pigment extracted from Monascus purpureus fungus exhibits an intense EPR line consisting of a single, narrow line, attributed to a quinone radical. When irradiated with 7 MeV electrons or Co-60 gamma-rays, the amplitude of this line increased with the absorbed dose following a saturation exponential dependency up to 10 kGy. During annealing treatment (isothermal heating at 100 degrees C) the irradiation centers decay exponentially with a half-life time of 2.30 min. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：97 / 101

页数：5

共 14 条

[1]

Berset C., 1990, Industries Alimentaires et Agricoles, V107, P1163

[2]

BERSET C, 1994, IND ALIMENT AGR, V111, P5

[3]

DELINCEE H, 1991, IAEATECDOC587

[4] Current status of the EPR method to detect irradiated food [J].