Studies on the Applications of TL and ESR Methods for the Detection of Spices, Berry Fruits and Pollen Extract Product

TL과 ESR 분석을 통한 일부 향신료, 장과류 및 화분가공추출물 검지 특성 연구

  • Kim, Kyu-Heon (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Son, Jin-Hyok (Hazardous Substances Analysis Division, Seoul Regional Food and Drug Administration) ;
  • Kang, Yoon-Jung (Hazardous Substances Analysis Team, Busan Regional Food and Drug Administration) ;
  • Park, Hye-Young (Imported Food Analysis Team, Gyeongin Regional Food and Drug Administration) ;
  • Kwak, Ji-Young (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Lee, Jae-Hwang (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Park, Yong-Chjun (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Jo, Tae-Yong (Hazardous Substances Analysis Team, Busan Regional Food and Drug Administration) ;
  • Lee, Hwa-Jung (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Lee, Sang-Jae (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Han, Sang-Bae (New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
  • 김규헌 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀) ;
  • 손진혁 (서울지방식품의약품안전청 유해물질분석과) ;
  • 강윤정 (부산지방식품의약품안전청 유해물질분석팀) ;
  • 박혜영 (경인지방식품의약품안전청 수입식품분석팀) ;
  • 곽지영 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀) ;
  • 이재황 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀) ;
  • 박용춘 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀) ;
  • 조태용 (부산지방식품의약품안전청 유해물질분석팀) ;
  • 이화정 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀) ;
  • 이상재 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀) ;
  • 한상배 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀)
  • Received : 2013.06.10
  • Accepted : 2013.08.01
  • Published : 2013.03.31

Abstract

This study examined radiation detection characteristics of spices (cumin, caper and turmeric), other small fruits (hut-gae berry and boxthorn), and pollen extract product. Each samples were irradiated at dose of 1, 5, and 10 kGy and analyzed by the thermoluminescence (TL) and electron spin resonance (ESR) methods. To compare between non-irradiated and irradiated food, all samples were irradiated with $^{60}Co$ gamma-ray source. In TL analysis, most of samples could be applied to detect irradiated foods because of showing TL ratio above 0.1. The glow curves examined by TL method were estimated in the range of $150{\sim}250^{\circ}C$ in irradiated samples. In ESR measurements, the intensity of ESR signal (single-line) increased as the increase of irradiation dose. In particular, the specific ESR signals of irradiation-induced radical were detected in hut-gae berry and pollen extract product. As a results, it is considered that TL and ESR methods can be used to detect both hut-gae berry and pollen extract product. But cumin, caper, turmeric and boxthorn irradiated with gamma ray could be detected only by TL method. It is concluded that TL and ESR methods are suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

Acknowledgement

Supported by : 식품의약품안전평가원