X-band ESRを用いた殺菌胡椒のラジカルの評価
2007 年 42 巻 1-2 号 p. 9-13
詳細
2007 年 42 巻 1-2 号 p. 9-13
The radical properties of pasteurized pepper were investigated by means of X-band ESR spectroscopy. Pasteurization process was done by irradiation or steam. There were three radicals in the specimens before and after pasteurization. Upon irradiation a new radical was found. ESR peak intensity of specimen before and after parturition with steam was almost same level. Peak intensity of radiated pepper showed almost 4 times as compare with that of non treated pepper. Radical activity of the specimens after pasteurization showed almost same value. We concluded that radicals were induced by irradiation. But the radical activity was not changed before and after pasteurization.
