不同剂量电子辐照对小麦品质影响的研究

摘要

研究结果表明，经过1～10kGy辐照后小麦基本营养成份没有变化。但是，经过5kGy和10kGy辐照的样品的面团流变学特性、面筋指数和气味色泽明显变坏。为保持基本的营养品质，2.5kGy以上的辐照剂量不宜应用。%The investigation result demonstrated that the basic nu tritivecomposition of wheat.irradiated with doses 1-10kGy did not change.Hwoeve r,the dough rheology,gluten index,smell and color of the wheat irradiated with d oses 5.0 or 10.0kGy were obviously worse.In order to remain the basic nutritive quality,the irradiation with dose more than 2.5kGy should not be applied on whea t for any purpose.