Analysis of electron spin resonance spectra of irradiated gingers: Organic radical components derived from carbohydrates

作者：Yamaoki Rumi^*; Kimura Shojiro; Ohta Masatoshi

来源：Radiation Physics and Chemistry, 2010, 79(4): 417-423.

DOI：10.1016/j.radphyschem.2009.11.011

• Irradiation
• ESR
• Spectral component
• Carbohydrate radical
• Ginger

Electron spin resonance (ESR) spectral characterizations of gingers irradiated with electron beam were studied. Complex asymmetrical spectra (near g = 2.005) with major spectral components (line width = 2.4 mT) and minor signals (at 6 mT apart) were observed in irradiated gingers. The spectral intensity decreased considerably 30 days after irradiation, and continued to decrease steadily thereafter. The spectra simulated on the basis of characteristics of free radical components derived from carbohydrates in gingers are in good agreement with the observed spectra. Analysis showed that shortly after irradiation the major radical components of gingers were composed of radical species derived from amylose and cellulose, and the amylose radicals subsequently decreased considerably. At 30 days after irradiation, the major radical components of gingers were composed of radical species derived from cellulose, glucose, fructose or sucrose.

• 出版日期2010-4