Detection of Gamma-Irradiated Wheat Flour and Glutinous Rice Flour by Measuring Free Radical

Free radical의 측정을 통한 감마선 조사된 밀가루와 찹쌀가루의 검지

  • Lee, Eun-Jeong (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute) ;
  • Yang, Jae-Seung (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute)
  • 이은정 (한국원자력연구소 식품검지실) ;
  • 양재승 (한국원자력연구소 식품검지실)
  • Published : 2002.04.01


Electron spin resonance (ESR) spectroscopy was used to detect free radicals in irradiated wheat flour and glutinous rice flour. They were irradiated with doses of 0, 0.1, 0.5, 1 and 2 kGy at room temperature using a Co-60 irradiator. Free radicals detected for irradiated wheat flour and glutinous rice flour were higher than those of unirradiated ones. Since concentration of free radicals linearly increased with applied doses $(0.1{\sim}2\;kGy)$, highly positive correlation coefficients $(R^2=0.9995{\sim}0.9998)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although concentration of free radicals slowly decreased with storage time, the characteristic ESR signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.


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