Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Detection of Gamma-Irradiated Spices by ESR Spectroscopy

ESR Spectroscopy에 의한 감마선 조사된 향신료의 확인

  • 양재승 (한국원자력연구소 식품검지실) ;
  • 남혜선 (한국원자력연구소 식품검지실)
  • Published : 2001.04.01
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Abstract

Electron spin resonance(ESR) spectroscopy was used to investigate the effect of irradiation dose on the ESR signal intensity of irradiated spices and to identify the stability of radicals after storage. Red, white and black peppers, and garlic powders were irradiated with doses of 0, 1, 5, 10, 20 and 30 kGy at room temperature using a Co-60 irradiator. Triplet ESR signals were observed in irradiated pepper powders, while singlet ESR signals were observed in irradiated garlic powders. Those characteristic signals were not detected in non-irradiated samples. The strength of ESR signals linearly increased with the applied doses(1~3 kGy). Highly positive correlation coefficients ($R^2$=0.9757~0.9933) were obtained between the irradiation doses and the corresponding ESR signal intensities. The signal intensities of irradiated samples were stable even after 97 days of storage at room temperature.

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References

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