Identification of irradiated pepper with the level of hydrogen gas as a probe.
A novel method to detect whether or not a particular pepper has been irradiated has been developed which is based on the fact that H2 is formed in organic substances irradiated with ionizing radiation. Following gamma irradiation, black and white peppers were ground to powder in a gastight ceramic mill. By gas-chromatographic analysis of the gas in the mill, we observed that H2 had been released from the irradiated pepper grains. Curves plotting the H2 content vs storage time at storage temperatures of 7, 22, and 30 degrees C showed that the higher the temperatures, the smaller the H2 content, and that identification of irradiated pepper was possible for 2-4 months after 10 kGy irradiation.
Dohmaru
T
T
Osaka Prefectural Radiation Research Institute, Japan.
Furuta
M
M
Katayama
T
T
Toratani
H
H
Takeda
A
A
D002849:Chromatography, Gas; D003212:Condiments / Q000528:radiation effects*; D005514:Food Irradiation; D006859:Hydrogen / Q000032:analysis*
D006859:Hydrogen