{"title":"辐照黑胡椒的微生物学和化学研究","authors":"R. Hewamanna, L.W. Boteju","doi":"10.1016/0020-708X(85)90262-5","DOIUrl":null,"url":null,"abstract":"<div><p>A bacterial count of 10<sup>7</sup>–10<sup>8</sup>/g present in pepper corn could be reduced to 10<sup>3</sup>/g by a radiation dose of 7 kGy. The effect of ionizing radiation on piperine, starch, sugar and some volatile oil was investigated. In irradiated pepper quantitative changes were observed in the carbohydrates and some of the oil constituents. Qualitative changes were observed in piperine from irradiated pepper.</p></div>","PeriodicalId":22517,"journal":{"name":"The International journal of applied radiation and isotopes","volume":"36 12","pages":"Pages 989-990"},"PeriodicalIF":0.0000,"publicationDate":"1985-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0020-708X(85)90262-5","citationCount":"2","resultStr":"{\"title\":\"Microbiological and chemical studies on irradiated black pepper\",\"authors\":\"R. Hewamanna, L.W. Boteju\",\"doi\":\"10.1016/0020-708X(85)90262-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A bacterial count of 10<sup>7</sup>–10<sup>8</sup>/g present in pepper corn could be reduced to 10<sup>3</sup>/g by a radiation dose of 7 kGy. The effect of ionizing radiation on piperine, starch, sugar and some volatile oil was investigated. In irradiated pepper quantitative changes were observed in the carbohydrates and some of the oil constituents. Qualitative changes were observed in piperine from irradiated pepper.</p></div>\",\"PeriodicalId\":22517,\"journal\":{\"name\":\"The International journal of applied radiation and isotopes\",\"volume\":\"36 12\",\"pages\":\"Pages 989-990\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1985-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/0020-708X(85)90262-5\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The International journal of applied radiation and isotopes\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/0020708X85902625\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The International journal of applied radiation and isotopes","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0020708X85902625","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Microbiological and chemical studies on irradiated black pepper
A bacterial count of 107–108/g present in pepper corn could be reduced to 103/g by a radiation dose of 7 kGy. The effect of ionizing radiation on piperine, starch, sugar and some volatile oil was investigated. In irradiated pepper quantitative changes were observed in the carbohydrates and some of the oil constituents. Qualitative changes were observed in piperine from irradiated pepper.
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