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。 Radiation sterilization of preserved foods, radiolysis products have a certain impact on food flavor. Finding their composition not only provides some evidence for the selection of process parameters (such as dose, temperature and atmosphere of radiation), but also makes sense to the description of food hygiene safety and the speculation of radiolytic mechanism. Over the past three decades, a great deal of information has been accumulated by foreign countries on the continuous deepening study of this issue. For irradiated meat alone, more than 100 volatile components were identified, mainly alkanes produced by lipolysis, small amounts of alkyne and carbonylate, and sulfides and aromatics produced by the protein’s radiolysis Wait.