Detection of Hydrocarbons to Determine Post-Irradiation of Dry Soup Base Ingredients in Instant Noodle

라면 건조 스프 재료의 방사선 조사 검지를 위한 Hydrocarbon류 검출

  • Hwang, Keum-Taek (Department of Food Science and Human Nutrition and Institute for Molecular Biology and Genetics, Chonbuk National University) ;
  • Park, Jun-Young (Department of Food Science and Technology, Chonbuk National University)
  • 황금택 (전북대학교 식품영양학과 및 유전공학연구소) ;
  • 박준영 (전북대학교 식품공학과)
  • Published : 1998.10.01


Hydrocarbons in dry soup base and its ingredients in instant noodle were analyzed to determine whether the analysis of hydrocarbons is a potential method to detect post-irradiation of the soup base. Soup base ingredients were irradiated individually, irradiated before mixing, or mixed after irradiation. Lipids were extracted with hexane and hydrocarbons were separated from the lipids through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons C17:2, C16:3, C17:1, and C16:2 were detected in palm oil, red pepper powder, and sesame seeds irradiated at 10 kGy, but not in unirradiated ones. C17:2, C16:3, C17:1, and C16:2 were not detected in the soup base mixture of unirradiated ingredients. The four hydrocarbons were detected in the soup base mixture using irradiated palm oil or sesame seeds. In the mixture using irradiated red pepper powder, C17:2 and C16:3 were detected. When the soup mixture was irradiated after mixing unirradiated ingredients, C17:2, C17:1, and C16:2 were detected in the sample irradiated at 1 kGy, and C17:2, C16:3, C17:1, and C16:2 were in large amounts at 5 and 10 kGy.


hydrocarbon(s);instant noodle soup base;irradiation detection