Detection of Gamma-Irradiated Dried Vegetable Using ESR Spectroscopy

摘要

Dried cabbage, spinach, carrot, mugwort and yam were irradiated at 1, 5 and 10 kGy using a ~(60)Co irradiator at room temperature. Effects of irradiation dose and storage time on irradiated dried vegetables were investigated through electron spin resonance (ESR) spectroscopy. Strong positive correlation coefficients (R~2= 0.9698-0.9915) were obtained between irradiation dose and corresponding ESR signal intensity. ESR signal of mugwort was most stable at 9 weeks storage, followed by carrot, yam, andspinach, whereas that ESR signal of cabbage was not distinguishable.