Ultraviolet (UV-C) radiation treatment effects on microbial load, total phenolic content, total flavonoids and antioxidant activities of three spices, hot pepper, fennel and coriander, were investigated. Spice samples were placed 15 cm from the UV-C source for 20, 40 and 60 min to provide doses of 3.5, 7.0 and 10.4 kJ m⁻² inside the package. UV-C treatments significantly (P < 0.05) reduced the microbial load and Salmonella and E. coli were eliminated in all samples. The total phenolic content and total flavonoids greatly increased with an increasing exposure of UV-C in all samples (P < 0.05). Moreover, the antioxidant activity of the spices was enhanced after the UV-C treatment. These results indicate that UV-C treatment can maintain the quality of dried spices and be applied as an effective preservative method in food industries.

研究了紫外线（UV-C）辐射处理对三种香料辣椒，茴香和香菜的微生物负荷，总酚含量，总黄酮和抗氧化活性的影响。将香料样品放在距UV-C源15厘米处20分钟，40分钟和60分钟，以在包装内提供3.5、7.0和10.4 kJ m ^-2的剂量。UV-C处理显着（P <0.05）减少了微生物负荷，降低了沙门氏菌和大肠杆菌在所有样品中均被消除。在所有样品中，总酚含量和总黄酮含量随着UV-C暴露量的增加而大大增加（P <0.05）。而且，在UV-C处理之后，香料的抗氧化活性增强。这些结果表明，UV-C处理可以保持干香料的质量，并可以在食品工业中用作有效的防腐方法。