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辐照食品保鲜法较之传统的脱水、冷冻、化学处理、罐装、腌渍等保鲜法有许多优点,具有较大的经济效益,已越来越引起人们的兴趣。各国为了确认辐照食品的卫生安全性,对其感生放射性、毒性、致癌和遗传效应以及营养成份和微生物等进行了深入的研究,证实经适宜剂量照射的食品既能保鲜又是安全的。对于辐照食品中的微量元素分析,尚未见到报道。本工作采用ICP-AES法,使用Apple-Ⅱ微机控制的ICAP-9000型直读等离子体光谱仪,测定辐照前后苹果中的微量元素含量。
Compared with the traditional methods of fresh-keeping, freezing, chemical treatment, canning, pickling and so on, the fresh-keeping method of irradiated food has many advantages, which have greater economic benefits and have drawn more and more people’s interest. In order to confirm the health and safety of irradiated foodstuffs, various countries conducted in-depth studies on their induced radioactivity, toxicity, carcinogenicity and genetic effects, as well as nutrients and microbes, which confirmed that foodstuffs irradiated at suitable doses are both fresh and safe. No trace has been reported for trace elements in irradiated food. The content of trace elements in apple before and after irradiation was determined by ICP-AES and ICAP-9000 direct-reading plasma spectrometer controlled by Apple-Ⅱ microcomputer.