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


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.


Supported by : 농림수산식품부


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