Electron spin relaxation behaviors of radicals induced in -irradiated food

線照射された食品中に誘起されたラジカルの電子スピン緩和現象

鵜飼 光子*; 亀谷 宏美*; 中村 秀夫*; 菊地 正博; 小林 泰彦

Ukai, Mitsuko*; Kameya, Hiromi*; Nakamura, Hideo*; Kikuchi, Masahiro; Kobayashi, Yasuhiko

Irradiation of food by various electromagnetic waves or rays of elementary particles is gaining wide applications since irradiation eliminates pathogen and reduces food borne illness. Ukai et al. have reported radiation response of the irradiated foods using ESR. In order to determine the relaxation behaviors of radicals in irradiated foods, we measured progressive saturation behavior (PSB) in nutmeg. The typical ESR spectra show ESR spectra obtained before irradiation consisted of three signal components. As radiation dosage increased, the sharp intense signal (P1) intensity became higher. By PSB we could evaluate relaxation times of T1 and T2. Irradiation induced radicals of nutmeg yielded relaxation times, T1 in the sec and T2 in nsec ranges, respectively. Upon the irradiation, T1 shortened, and T2 lengthened.