Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Monitoring of Commercial Red Pepper Powders for Their Irradiation Status

물리적 확인시험법을 이용한 시판 유통 중인 고춧가루의 방사선 조사여부 판별 모니터링

  • Jeong, Mi-Seon (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Akram, Kashif (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Gui-Ran (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
  • 정미선 (경북대학교 식품공학부 및 식품생물산업연구소) ;
  • 안재준 (경북대학교 식품공학부 및 식품생물산업연구소) ;
  • 카시프 아크람 (경북대학교 식품공학부 및 식품생물산업연구소) ;
  • 김귀란 (경북대학교 식품공학부 및 식품생물산업연구소) ;
  • 김현구 (한국식품연구원) ;
  • 권중호 (경북대학교 식품공학부 및 식품생물산업연구소)
  • Received : 2012.07.18
  • Accepted : 2012.10.04
  • Published : 2012.12.31
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Abstract

Ten commercially available red pepper powders were investigated using photostimulated-luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) analyses to confirm their irradiation status. The application of PSL, TL, and ESR analyses was also confirmed by in-house irradiation. In PSL-based screening, all samples gave negative photon counts (<700 PCs). The PSL calibration dose (1 kGy) showed a low sensitivity of 4 samples, while the others provided reliable screening results. TL glow curves demonstrated maximum peaks after $250^{\circ}C$ for the 6 samples; however 4 samples gave complex TL glow curves with maximum peaks in the range of $185-260^{\circ}C$ (radiation-specific), which could be the effect of an irradiated component in low concentration as the TL ratios of all samples were <0.1. Radiation-specific ESR features were absent in the all commercial samples. Variable irradiation detection properties were found; where the TL analysis showed the possible presence of an irradiated component in 4 samples requiring further monitoring and investigation.

국내에서 고춧가루는 조사선량이 10 kGy까지 허가되어 있으며, 미국 및 뉴질랜드는 최대 30 kGy까지 허가되어 있다. 국내 식품공전에서는 향신료의 조사여부를 확인하기 위한 방법으로 PSL, TL 및 ESR 방법을 이용하여 판별하도록 규정하고 있다. 시판 유통 중인 고춧가루 10 종에 대해 식품공전에서 제시된 물리적 확인시험법을 이용하여 방사선 조사 여부를 판별하였다. 광자극발광법(PSL) 측정 결과, 10 종의 검체 모두 700 photon counts 이하의 음성(negative)값을 나타내었다. 측정된 검체에 대해 1 kGy의 선량을 재조사하여 calibrated PSL 시험을 실시한 결과, 6 종의 검체는 모두 비 조사시료로 확인되었으나, 4 종의 검체(RP1, RP-3, 4, 5)에서 false negative와 중간값(intermediate)이 나타나, PSL 스크리닝이 어려운 것으로 확인되었다. 조사여부를 확증하기 위하여 TL 방법으로 분석한 결과, 시판 유통 중인 시료 중 6종의 검체는 모두 $250^{\circ}C$ 이후에서 발광곡선을 나타내었으나, 그 외 4 종의 검체는 $185-260^{\circ}C$의 범위에서 발광곡선을 나타내었다. 반면, 5 kGy 조사한 검체는 모두 $150-200^{\circ}C$에서 발광곡선을 나타내어 조사처리에 따른 차이가 명확하게 나타났다. 또한 TL ratio($TL_1/TL_2$) 역시 검체 10 종 모두 0.1 이하를 나타내어 비 조사시료로 확인되었다. ESR 방법에서 역시 방사선 유래의 radical은 나타나지 않아, 본 연구에서 수행한 시판 중인 10 종의 고춧가루는 모두 조사 처리되지 않은 것으로 확인되었다.

Keywords

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