Methods For Detecting Irradiated Foodstuff And Identifying Irradiated Corns By Analysis Viscosity Change

In the book, the author summarized the modern methods and technical for the identification of irradiated foodstuff and the species ranges, irradiating dose limits and time limits after irradiated for valid detection of each method also be discussed.With the view to filling the method vacancy for identifying irradiated corns, the author Zhenyou. Zou and his mentor Junjie. Fu studied the differences of viscosity property between irradiated and un-irradiated samples of rice, sticky rice, crossbreed rice, black rice, red rice, wheat, buckwheat, maize, jowar, mung bean, soy bean, horsebean, cowpea and white bean, they found the viscosity curves of irradiated corns treated with acid solution (pH2) are higher than that of which treated with measuring solution (pH7), whereas the things are reversed in un-irradiated corns, the viscosity curves of irradiated corns which treated with acid solution (pH2) are lower than that of which treated with measuring solution (pH7). This phenomenon enlightened the author set down a method for identifying irradiated corns. The ESR spectroscopy analysis and chemical luminescence analysis validated the results detected by viscosity analysis. The author also reported the irradiating doses limits of each species for effectually detecting irradiated corns with viscosity analysis method. Finally, the molecular mechanism how acid solution reacts with the fragments and components of starch decomposed by irradiation and how the viscosity of irradiated corns resumed and higher than that treated with measuring solution (pH7) were discussed.