Identification of irradiated sage tea (Salvia officinalis L.) by ESR spectroscopy

被引：15

作者：

Cam, Semra Tepe ^{[1
]}

Engin, Birol ^{[2
]}

机构：

[1] Gazi Univ, Dept Biophys, Fac Med, TR-06500 Ankara, Turkey

[2] Turkish Atom Energy Commiss, Saraykoy Nucl Res & Training Ctr, TR-06983 Ankara, Turkey

来源：

RADIATION PHYSICS AND CHEMISTRY | 2010年 / 79卷 / 04期

关键词：

Sage tea; ESR; Irradiation; Food irradiation; Kinetics; Cellulose; Annealing; ELECTRON-PARAMAGNETIC-RESONANCE; EPR SPECTROSCOPY; BLACK PEPPER; THERMOLUMINESCENCE; SPICES; FOODSTUFFS; KINETICS; FRUITS; HERBS;

D O I：

10.1016/j.radphyschem.2009.09.004

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：

The use of electron spin resonance (ESR) spectroscopy to accurately distinguish irradiated from unirradiated sage tea was examined. Before irradiation, sage tea samples exhibit one asymmetric singlet ESR signal centered at g = 2.0037. Besides this central signal, two weak satellite signals situated about 3 mT left and right to it in radiation-induced spectra. Irradiation with increasing doses caused a significant increase in radiation-induced ESR signal intensity at g = 2.0265 (the left satellite signal) and this increase was found to be explained by a polynomial varying function. The stability of that radiation-induced ESR signal at room temperature was studied over a storage period of 9 months. Also, the kinetic of signal at g = 2.0265 was studied in detail over a temperature range 313-353 K by annealing samples at different temperatures for various times. (C) 2009 Published by Elsevier Ltd.

引用

页码：540 / 544

页数：5

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