摘要
目的:研究食品原料蛤蟆油经60Co-γ射线照射后营养成分的变化。方法:采用0、5、10、15 kGyγ射线对蛤蟆油进行辐照,以加速试验来评价辐照前后营养成分变化与辐照剂量的相关性。结果:在5~15 kGy剂量范围内,5 kGy辐照前后维生素D,E含量变化均无显著性差异(P>0.05),而10~15 kGy辐照以及加速试验均使蛤蟆油中维生素A,E含量显著降低(P<0.01),维生素D受照射影响较小;脂肪酸在5~15 kGy辐照后变化不明显,但加速试验发现15 kGy使脂肪酸含量显著提高;经SDS-PAGE分析其分子量为20 KD的蛋白区带随辐照剂量增加而变深。结论:60Co照射动物性高蛋白、低脂肪、低维生素固体样品,在高辐照剂量下加速试验均有不同程度影响,但5 kGy剂量辐照还是安全的。
Objective：To study the nutrient components changes in food material oviductus rana which is irradiated by 60Co - γ -ray. Methods： Oviductus rana was irradiated by 0,5,10,15 kGy γ -ray. The relationship between nutrient components changes and radiation dose was evaluated by accelerated test. Results：When the irradiation dose was between 5 and 15 kGy, the content of vitamin D and E had no significant difference （ P 〉 0.05 ）. However, 10 to 15 kGy irradiation and accelerated test made the content of vitamin A and E significantly lower （P 〈 0. 01 ）. Vitamin D was less affected by irradiation. Total fatty acids content didn＇t change significantly after 5 to 15 kGy irradiation. Accelerated test found that 15 kGy irradiation made fatty acids content sig- nificantly increased. M-lecular weight 20 KD protein band tend darker as the irradiation dose added in SDS - PAGE analysis. Conclusion：60Co -γ-ray irradiation at high doses have effects on solid samples in different degree, which are of high animal protein, low fat and low vitamin. The 5 kGy dose of irradiation is safety.
出处
《中国卫生检验杂志》
CAS
2010年第3期487-489,共3页
Chinese Journal of Health Laboratory Technology
基金
浙江省卫生高层次创新人才培养
浙江省151人才工程培养
浙江省卫生厅自助项目(2006A001)
关键词
食品辐照
蛤蟆油
营养成分
Food irradiation
Oviduetus rana
Nutrient component
