| 摘要 |
PURPOSE:To enable detection in the identification of foods irradiated with radiation, by a method wherein a proper amount of water is added to a dry onion irradiated with radiation, dispersed thereinto by shaking and the onion is left alone for several min - several days at a moderate temperature to observe that a gel coagulation occurs according to the dose of irradiation as a measure. CONSTITUTION:An appropriate amount of water is added to powder or flakes by crushing of various domestic dry onions varied in the storage time after irradiation to be dispersed and then, the onion is left alone at a proper temperature. In time, a gel coagulation phenomenon occurs in all of the samples with the intensity corresponding to the dose of radiation. 1g each of dry American onions with about 60 mesh irradiated with radiation in varied intensity (several days - scores of days after irradiation) and not irradiated is taken into a test tube, 5ml of a distilled water is added and mixed by shaking to separate and then, the onion is left alone at about 40 deg.C for 20min. Then, a gel coagulation is observed corresponding to the dose of radiation. This enables detection of irradiation of radiation with respect to dry onions using the phenomenon that the gel coagulation occurs according to the dose of irradiation as measure. |
