Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Detection of Different Ratios of Gamma-irradiated Turmeric by Photostimulated Luminescence and Thermoluminescence

방사선 조사된 터머릭의 혼합비율에 따른 Photostimulated Luminescence 및 Thermoluminescence 분석 특성

  • Lee, Ji-Ae (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hyung-Wook (Food Standards Division, Food Standards Department, Korea Food and Drug Administration) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 이지애 (경북대학교 식품공학과) ;
  • 정형욱 (식품의약품안전청 식품기준부 식품기준과) ;
  • 권중호 (경북대학교 식품공학과)
  • Received : 2010.01.18
  • Accepted : 2010.09.14
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate PSL and TL characteristics for the detection of different ratios of gamma-irradiated turmeric. It was possible to determine PSL and TL of 1- and 10-kGy irradiated turmeric. The TL ratios ($TL_1/TL_2$) of non-irradiated samples were lower than 0.001, while those of irradiated samples were higher than 0.355. In the PSL results, blended samples containing irradiated ingredients showed intermediate values for a 1% blending rate. Furthermore, TL analysis of blended samples seems to offer a promising method for irradiation identification by TL glow curve form and temperature range. The 1- and 10-kGy irradiated samples were able to be detected above a 4% blending rate. However, the TL ratio appeared as a threshold value below 0.1 for irradiated samples. Overall, TL analysis identified 4% blended samples containing gamma-irradiated turmeric.

방사선 조사된 터머릭의 혼합비율에 따른 조사여부 확인을 위하여 물리적 방법(PSL, TL)을 이용하여 검지특성을 분석하였다. PSL 분석 결과, 비 조사시료와 조사시료의 PCs값이 명확하게 구분되어 방사선 조사여부를 판별할 수 있었으며, 방사선 조사된 원료를 함유한 혼합시료는 1과 10 kGy 조사시료를 0.7% 이상 혼합하였을 때 intermediate 또는 positive의 결과를 나타내어 TL 확인시험으로 조사여부 확인이 가능할 것으로 사료된다. 시료의 TL분석 결과, 방사선 조사되지 않은 시료는 자연방사선에 의해서 $300^{\circ}C$ 부근에서 최고 peak를 가지는 glow curve를 나타낸 반면, 1과 10 kGy 조사구에서는 $150-250^{\circ}C$의 부근에서 특유의 glow curve를 나타내었다. TL ratio의 산출 결과 비 조사시료에서는 0.001보다 작은 값을, 조사시료에서는 0.355보다 높은 값을 나타내어 이미 설정한 TL ratio 기준에 따라 조사여부 확인이 가능하였다. 혼합시료의 TL 특성은 glow curve의 온도범위는 조사시료와 동일하게 나타나지만, glow curve의 형태와 intensity는 다소차이를 보였다. 조사시료를 2% 혼합하였을 때 1 kGy 시료는 비조사구의 glow curve를 나타낸 반면 10 kGy 시료에서는 조사구 특유의 glow curve를 나타냈다. 그리고 4% 이상 혼합하였을 때에는 1과 10 kGy 시료에서 모두 조사구의 glow curve를 나타내었다. 방사선 조사된 혼합시료의 TL ratio는 0.1 이하의 threshold value를 나타내어 방사선 조사된 혼합시료는 TL glow curve 형태와 온도범위로서 방사선 조사 여부를 확인할 수 있었다.

Keywords

References

  1. WHO. Wholesomeness of Irradiated Food (report of a joint FAO/ IAEA/WHO expert committee), Technical Report Series-659, pp. 7-34, Geneva, Switzerland (1981)
  2. Codex Alimentarius Commission. Codex General Standard for Irradiated Foods. CODEX STAN 106-1983, REV.1-2003 (2008)
  3. International Atomic Energy Agency(IAEA). Food Irradiation Clearance Database. Available from: http://nucleus.iaea.org. Accessed February 17, 2009.
  4. KFDA. Food Code. Korea Food and Drug Administration. pp. 2- 1-9-10. Seoul, Korea (2008)
  5. KFDA. Food Code. Korea Food and Drug Administration. pp. 5- 21-8. Seoul, Korea (2008)
  6. Kwon JH. Commercialization of food irradiation technology and the identification of irradiated foods. Food Ind. Nutr. 36: 50-55 (2003)
  7. Kwon JH, Chung HW, Kwon YJ. Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Annual Meeting and Symposium of Korean Post-Harvest Sci. Technol. Agric. pp. 209-254, October 13, Daejeon, Korea (2000)
  8. KFDA. Notification on the Detection Methods for Irradiated Food. No. 2009-44. Food and Drug Administration, Seoul, Korea (2009)
  9. Sanderson DCW. Luminescence detection of irradiated foods. pp.25-56. In: Food Irradiation and the Chemist. Johnston DE, Stevenson MH (eds). Royal Society of Chemistry, Cambridge, MA, USA (1990)
  10. Sanderson DCW, Carmichael LA, Naylor JD. Photostimulated luminescence and thermoluminescence techniques for the detection of irradiated food. J. Food Sci. Technol. 9: 150-154 (1995)
  11. Sanderson DCW, Carmichael LA, Naylor JD. Recent advances in thermoluminescence and photostimulated luminescence detection methods for irradiated foods. pp. 124-138. In: Detection Methods for Irradiated Foods. McMurray CH, Stewart EM, Gray R, Pearce J (eds). Royal Society of Chemistry, Cambridge, MA, USA (1996)
  12. Sanderson DCW, Carmichael LA, Fisk S. Establishing luminescence methods to detect irradiated foods. J. Food Sci. Technol. 12: 97-102 (1998)
  13. CEN. Detection of irradiated food using photostimulated luminescence. English version of EN 13751. European Committee for Standard. Brussels, Belgium (2002)
  14. KFDA. Food Code. Korea Food and Drug Administration. pp. 10-25-1-5. Seoul, Korea (2008)
  15. Schreiber GA, Hoffmann A, Helle N, Bogl KW. Methods for routine control of irradiated food: Determination of the irradiation status of shellfish by TL analysis. Radiat. Phys. Chem. 43: 533-537 (1994) https://doi.org/10.1016/0969-806X(94)90164-3
  16. Pinnioja S, Autio T, Niemi E, Pensala O. Import control of irradiated foods by the thermoluminescence method. Z. Lebensm. Unters. For. 196: 111-115 (1993) https://doi.org/10.1007/BF01185568
  17. IAEA. Analytical Detection Methods for Irradiated Foods. A review of current literature. IAEA-TECDOC-587. International Atomic Energy Agency, Vienna, Austria (1991)
  18. Heide L, Bogl KW. Detection methods of irradiated foods luminescence and viscosity measurements. Int. J. Radiat. Biol. 57: 201-219 (1990) https://doi.org/10.1080/09553009014550441
  19. CEN. Detection of irradiated food from which silicate minerals can be isolated method by thermoluminescence. European Committee for Standard. English version of EN 1788. Brussels, Belgium (2002)
  20. Chen R, Kirsh Y. The Analysis of Thermally Stimulated Processes. Pergamon. Oxford. England. p. 276 (1981)
  21. Delincee H. Control of irradiated foods: Recent developments in analytical methods. Radiat. Phys. Chem. 42: 351-357 (1993) https://doi.org/10.1016/0969-806X(93)90265-V
  22. Hwang KT, Byun MW, Wagner U, Dehne LI. Detection of postirradiation of dry soup base ingredients in instant noodle by thermoluminescence technique. Korean J. Food Sci. Technol. 30: 759-766 (1998)