茶叶辐照的热释光分析研究

doi:10.7506/spkx1002-6630-201020080

食品科学 ›› 2010, Vol. 31 ›› Issue (20): 386-388.doi: 10.7506/spkx1002-6630-201020080

茶叶辐照的热释光分析研究

周洪杰^1,2，王锋^1,2，哈益明^1,2，李淑荣^1,2，潘家荣¹，王志东^1,*

1.中国农业科学院农产品加工研究所 2.农业部辐照产品质量监督检验测试中心

收稿日期:2010-06-07 修回日期:2010-09-15 出版日期:2010-10-25 发布日期:2010-12-29
通讯作者: 王志东1 E-mail:wzd5109@yahoo.com.cn
基金资助:
农业部公益性行业科研专项(200803034)

Thermo-luminescence for Qualifying Irradiated Tea

ZHOU Hong-jie1,2，WANG Feng1,2，HA Yi-ming1,2，LI Shu-rong1,2，PAN Jia-rong1，WANG Zhi-dong1,*

(1. Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China；
2. Quality Inspection and Test Center of Irradiated Products, Ministry of Agriculture, Beijing 100193, China)

Received:2010-06-07 Revised:2010-09-15 Online:2010-10-25 Published:2010-12-29
Contact: WANG Zhi-dong1 E-mail:wzd5109@yahoo.com.cn

摘要/Abstract

摘要：

不采用二次辐照，将TL 分析法应用于辐照茶叶的定性鉴定。分离并收集茶叶中黏附的硅酸盐，采用热释光剂量仪测量获得硅酸盐的热释光发光曲线，比较未辐照与辐照不同剂量茶叶的热释光发光曲线的积分强度、峰值和峰值温度等特征参数。未辐照茶叶的热释光发光曲线的积分强度小于50、峰值小于0.4、峰值温度大于260℃；反之，辐照茶叶的热释光发光曲线的积分强度大于50000、峰值大于600、峰值温度位于160～190℃。TL 分析法能判别出茶叶的辐照与否，尤其对不能满足参比剂量辐照条件的样品很有帮助。

关键词: 热释光, 食品辐照, 辐照鉴定

Abstract:

Objective: To explore the qualitative identification of irradiated tea through thermo-luminescence (TL) analysis. Methods: Silicate minerals from tea were isolated, collected and measured with TL dosimeter. A TL glow curve was established. The comparisons of integrated intensity, peak value and peak temperature of TL glow curve between unirradiated tea and irradiated tea samples at different irradiation dosages were made. Results: The integrated intensity of TL glow curves of unirradiated tea samples was less than 50; the peak value did not exceed 0.4, and the peak temperature was more than 260 ℃. However, the integrated intensity of TL glow curves of irradiated tea samples was larger than 50000; the peak value was higher than 600, and the peak temperature was in the range of 160 to 190 ℃. Conclusion: TL analysis method can discriminate irradiated tea and unirradiated tea well. This method is very useful, especially for samples that can not be irradiated at the reference dosage.

Key words: thermo-luminescence, food irradiation, identification of irradiated food

中图分类号:

TS205
R155.5

周洪杰1,2，王锋1,2，哈益明1,2，李淑荣1,2，潘家荣1，王志东1,*. 茶叶辐照的热释光分析研究[J]. 食品科学, 2010, 31(20): 386-388.

ZHOU Hong-jie1,2，WANG Feng1,2，HA Yi-ming1,2，LI Shu-rong1,2，PAN Jia-rong1，WANG Zhi-dong1,*. Thermo-luminescence for Qualifying Irradiated Tea[J]. FOOD SCIENCE, 2010, 31(20): 386-388.

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茶叶辐照的热释光分析研究

Thermo-luminescence for Qualifying Irradiated Tea

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