Hydrocarbons as marker compounds for irradiated cashew nuts

被引：25
|
作者：
Bhattacharjee, P
Singhal, RS [1 ]
Gholap, AS
Variyar, PS
Bongirwar, DR
机构：
[1] Univ Bombay, Dept Chem Technol, Food & Fermentat Technol Div, Bombay 400019, Maharashtra, India
[2] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India
来源：
FOOD CHEMISTRY | 2003年 / 80卷 / 02期
关键词：
irradiation; cashew nuts; hydrocarbons;
D O I：
10.1016/S0308-8146(02)00240-6
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Volatile long chain hydrocarbons, such as 1-tetradecene, 1-hexadecene and 8-heptadecene, could serve as marker compounds in cashew nuts irradiated at 0.25-1.00 kGy. Monitoring these markers over a storage period of 6 months under ambient conditions showed them to be persistent. The concentrations of the markers increased linearly with radiation dose at all storage periods of the study. However, their concentration decreased marginally with storage at all the dose levels. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：151 / 157
页数：7
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