Empirical Studies Of ～(60)Coγ Irradiation Affect On The Quality Of Health Care Products

Food irradiation withγ-ray from irradiation bomb or high-energy electron from accelerator is a new type technique for storing and refreshing food. It can inhibit germination, delay maturate, sterilize and improve quality and so on through radiation biology and radiation chemistry effects. Nutrition, hygiene and storing performance are important quality factors for irradiated food. We analyzed the main nutritional ingredients, microbiological index and sensory characteristic before and after radiation, and selected the best irradiation condition, and ensure health security and extend storage life.ObjectiveTo study the irradiation effect on health care products, to investigate irradiation processing standardMethodThe samples bought from market were sent to irradiance center. After irradiation the samples were placed in the refrigerator at -80℃. Groups: the samples were divided into 5 groups according to irradiation dose, (1) 5kGy (2) 10kGy (3) 15kGy (4) 20kGy (5) control group. The contents of protein, fat, vitamin C, vitamin B₁, vitamin B₂, vitamin E were assayed with chemical method. Total numbers of colony were detected with plate colony counting method, the number of coli group were detected referring to most probable numbers of coliforms (MPN) identification key. Evaluation group with 10 volunteers analyzed sensory characteristic.Results1 The change of microbiological index: after irradiation total numbers of colony and the number of coli group were greatly decreased. Bacterium were not detected when irradiation dose exceed 10kGy.2 Effect of irradiation on nutritional ingredient: milk powder and Sheng Tai oral solution: the contents of nutritional ingredient of 5kGy group and 10kGy group have no significant difference compared with control group while 15kGy and 20kGy group have significant difference (P＜0.05); Hu Shi capsule: the contents of nutritional ingredient of 5kGy group have no significant difference compared with control group while 10kGy, 15kGy and 20kGy group have significant difference (P＜0.05).3 The change of Sensory characteristic: after irradiation lower than 10kGy, there was no significant difference in sensory characteristic of milk powder and Sheng Tai oral solution, and after 5kGy irradiation, the dissolubility of milk powder has increased compared with control group.Conclusion1 Irradiation can decrease total numbers of colony and the number of coli group greatly and with irradiation dose increased, the more sterilization effect was manifested. 10kGy is the ideal irradiation dose for irradiation sterilization.2 Irradiation dose lower than 10kGy has no significant difference on nutritional ingredient of milk powder and Sheng Tai oral solution. Irradiation dose lower than 5kGy has no significant difference on nutritional ingredient of Hu Shi capsule.3 Irradiation dose lower than 10kGy, there was no significant difference in sensory characteristic of milk powder and Sheng Tai oral solution, which can be accepted.