تغييرات اسيدهاي چرب موجود در چربي غذاي كودك در اثر پرتو گاما

Fatty Acids Changes of Baby Food Fat by y-Irradiation

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 ofy- 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.