نوع مقاله : مقاله پژوهشی
نویسندگان
مرکز تحقیقات هسته‌ای، سازمان انرژی اتمی ایران، صندوق پستی: 3486 -11365، تهران- ایران
چکیده
به منظور بررسی حفاظت متقابل مواد غذایی که با هم پرتودهی می‌شوند، تحقیقات تجربی لازم برای بررسی اثرهای واقعی پرتو بر روی هر دسته از ترکیبات موجود در این مواد غذایی فرموله شده ضروری است. در این کار پژوهشی به بررسی اثر پرتوهای گاما بر روی تعدادی از اسیدهای چرب موجود در چربی غذای کودک پرداخته شده و با تغییرات اسیدهای چرب مواد غذایی کامل مقایسه شده است. پرتودهی به وسیلة دستگاه گاما‌سِل 220 با دْزهای 0.5، 1.5، 6، 10، 15، 30، 45 کیلوگری در دمای اتاق و در مجاورت هوا به عمل آمد و بعد از پرتودهی بلافاصله، تجزیه اسیدهای چرب به روش کروماتوگرافی مایع با عملکرد بالا(HPLC) انجام گرفت. نتایج حاصل نشان می‌دهند که تغییرات اسیدهای چرب موجود در چربی غذای کودک فرموله شده، بطور محسوسی کمتر از تغییرات اسیدهای چرب موجود در مواد غذایی کامل است..
کلیدواژه‌ها
عنوان مقاله [English]
Fatty Acids Changes of Baby Food Fat by -Irradiation
نویسندگان [English]
- F Aflaki
- H Matloubi
چکیده [English]
There is a mutual protection when mixtures of components irradiate together, thereby experimental investigations are necessary for determination of the effects that actually occur in different classes of nutrients in formulated foods. This work is concerned with the effect of g- irradiation on fatty acids content of a formulated babyfood fat and the results are compared with the changes of fatty acids in the irradiated whole foods. The irradiation was performed with a gamma cell (Co-60) at the dose levels of 0.5, 1.5, 6, 10, 30, 45 kGy at room temperature and in the presence of air. The samples were analyzed immediately after the irradiation by a high performance liquid chromatography (HPLC). The results have shown that destruction of fatty acids in this formulated food is reasonably less than that of the fatty acids of the whole foods fat.
کلیدواژه‌ها [English]
- irradiation
- mutual protection
- fatty acids
- High Performance Liquid Chromatography (HPLC)
- food
- chemical radiation effects
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