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中文摘要：
本文研究了四种香辛料类食品（花椒、芥末粉、咖喱粉、姜粉）经0—15kGy剂量辐照后电子自旋共振（ESR）波谱特征及信号强度的变化，并探讨了ESR信号强度在220d贮藏期内的变化规律。结果表明，4种香辛料样品辐照前后ESR波谱均有明显区别，ESR波谱信号强度与剂量呈现正相关。在贮藏期内所有样品信号强度均有减弱，除芥末粉外其余样品经过220d后仍能应用ESR法检测判定是否经过辐照处理。这为制定我国辐照食品的ESR检测办法标准提供了依据。
英文摘要：
The purpose of this work is to establish a national criterion for detection of irradiated foodstufs by use of ESR. Four kinds of spices （paprika, mustard powder, curry powder and ginger powder） were used as test materials to study the feature changes of ESR spectrum and the ESR intensity in the range of absorbed doses from 0 to 15 kGy within the storage period of 220 days. The results show that the ESR spectroscopy of four kinds of spices is obviously different before and after irradiation and the intensity of ESR signal increases with the absorbed dose. The ESR intensity of all the four samples decreases during the storage time, but the ESR method can also be used to identify whether the three kinds of samples are irradiated except mustard powder even after 220 days.
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