【摘要】 <正> 在用射线辐照灭菌保藏食品中,辐解产物对食品风味有一定影响。弄清它们的组成不仅对工艺参数(如辐照的剂量、温度、气氛)的选择提供某些依据,而且对食品卫生安全性的说明和辐解机理的推测也有一定的意义。 三十多年来,国外对这一课题的不断深入研究已经积累了大量的资料。仅就辐照肉类来说,就鉴定出了100余种挥发性组分,主要是脂肪辐解产生的烷烯烃,少量的炔烃和羰基化物以及蛋白质辐解所产生的硫化物和芳香烃等。更多还原

【Abstract】 The radiolytic products of a pork were isolated, analyzed and identified by the techniques of vacuum distillation, GC and GC-MS. The higher-boiling compounds in the fat were collected by cold-finger and the lower-boiling compounds were recovered on a short precolumn packed with alumina. The volaliles of the lean pork were collected on a short column packed with TCEP/Chromosorb. Some conditions in the experimental were studied. 49 compounds were identified. The compounds include the hydorcarbons and sulphides eic.更多还原