Effects of Gamma Irradiation on the Content of β-Carotene in Jeju Orange, Vitamin D3 in Anchovy and α-Tocopherol in Beef

방사선 조사에 의한 감귤의 β-Carotene, 멸치의 비타민 D3 및 쇠고기의 α-Tocopherol의 함량변화

  • Kim, Shin-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute) ;
  • Chung, Young-Jin (Dept. of Food and Nutrition, Chungnam National University)
  • 김신희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품 생명공학연구팀) ;
  • 정영진 (충남대학교 식품영양학과)
  • Published : 2005.08.01


Gamma irradiation treatment brings about biochemical changes that could affect nutritional Quality of food. This study was conducted to examine the content of $\beta-Carotene$ in Jeju orange, vitamin $D_3$ in anchovy and $\alpha-Tocopherol$ in beef. $\beta-Carotene$ content of Jeju orange was not affected by irradiation of 5 and 10kGy. In anchovy, vitamin $D_3$ content was dose-dependently increased to $109.30\%\;and\;125.25\%$ of original content by irradiation of 5 and 10kGy, respectively. $\alpha-Tocopherol$ content in beef with high fat was progressively reduced by $17\%$ of original value with irradiation of 1kGy and by $84\%$ with 10kGy. It could be concluded that $\alpha-tocopherol$ might be most vulnerable to irradiation, while vitamin $D_3$ is very stable against irradiation within 10kGy of gamma irradiation.


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