The use of electron spin resonance spectroscopy for the detection of irradiated mackerel

被引：6
|
作者：
AbdelRehim, F [1 ]
Basfar, AA [1 ]
AlKahtani, HA [1 ]
AbuTarboush, HM [1 ]
机构：
[1] KING SAUD UNIV,COLL AGR,DEPT FOOD SCI,RIYADH 11451,SAUDI ARABIA
来源：
APPLIED RADIATION AND ISOTOPES | 1997年 / 48卷 / 02期
关键词：
D O I：
10.1016/S0969-8043(96)00214-X
中图分类号：
O61 [无机化学];
学科分类号：
070301 ; 081704 ;
摘要：
Free radicals produced in Spanish mackerel fish bone by Co-60 gamma-rays were measured using electron spin resonance spectroscopy. The ESR spectra of the irradiated fish were found to have an asymmetric absorption characterized by a major resonance at g(1) = 2.0020 and a minor resonance at g(2) = 1.9980. The intensity of the radiation-induced ESR signal was found to increase with the absorbed dose. The results obtained after irradiation in the dose range 0.5-5.7 kGy gave a nonlinear relationship between the radiation dose and ESR signal height. The radiation-induced ESR signal of Spanish mackerel decayed most significantly in the first 15 days after irradiation, but could still be detected even after 60 days. Copyright (C) 1997 Elsevier Science Ltd
引用
收藏
页码：241 / 245
页数：5
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