Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Photostimulated Luminescence, Thermoluminescence, and Electron Spin Resonance Spectroscopic Analyses on Dried-spices Irradiated by Gamma Ray and Electron Beam

감마선 및 전자선 조사 처리 건조향신료에 대한 광자극발광, 열발광 및 전자스핀공명의 분광학적 분석 비교

  • Jeong, Jin-Hwa (Advanced Radiation Technology Institute, Korea Atomic and Energy Research Institute) ;
  • Ahn, Jae-Jun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Baek, Ji-Yeong (Advanced Radiation Technology Institute, Korea Atomic and Energy Research Institute) ;
  • Kim, Hyo-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jin, Chang-Hyun (Advanced Radiation Technology Institute, Korea Atomic and Energy Research Institute) ;
  • Jeong, Il-Yun (Advanced Radiation Technology Institute, Korea Atomic and Energy Research Institute)
  • 정진화 (한국원자력연구원 첨단방사선연구소) ;
  • 안재준 (경북대학교 식품공학부) ;
  • 백지영 (한국원자력연구원 첨단방사선연구소) ;
  • 김효영 (경북대학교 식품공학부) ;
  • 권중호 (경북대학교 식품공학부) ;
  • 진창현 (한국원자력연구원 첨단방사선연구소) ;
  • 정일윤 (한국원자력연구원 첨단방사선연구소)
  • Received : 2013.10.01
  • Accepted : 2013.11.26
  • Published : 2014.04.30
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Abstract

This study was conducted to determine the effect of gamma-ray and electron-beam irradiation on dried spices (black pepper, red pepper, parsley, and basil) using the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods. The spices were irradiated at 0, 1, 5, and 10 kGy. All non-irradiated spices had photon counts (PCs) less than 700 PCs. The PCs of three irradiated spices (red pepper, parsley, and basil) were clearly distinguishable from those of non-irradiated ones, exhibiting PSL signals higher than 5000 PCs. However, negative PSL counts (<700 PCs) were obtained for most irradiated black pepper, except those irradiated with 5 kGy gamma rays and 10 kGy electron-beams. TL glow curves of the irradiated spices showed a higher peak at $150-250^{\circ}C$. TL ratios were found to be less than 0.1 for non-irradiated spices and higher than 0.1 for irradiated ones. No ESR signal was observed for any irradiated spice except red pepper, which displayed cellulose-based ESR spectra. Therefore, the results suggest that the PSL, TL, and ESR methods are effective detection techniques for dried spices irradiated with electron beams as well as gamma rays.

현재 사용되고 있는 물리적 확인시험법인 광자극발광법(PSL), 열발광분석법(TL), 전자스핀공명법(ESR)을 이용하여 4종의 시료에 대해 감마선과 전자선에 의한 확인시험법의 판별 특성을 확인하였다. PSL 측정 결과 고춧가루, 바질, 파슬리 시료는 선원 및 선량에 관계없이 조사된 시료는 photon count 값(PCs)이 5,000 이상인 7,004-70,519의 PCs로 측정되어 조사여부의 판정이 가능하였다. 하지만 조사된 후춧가루에서는 선원에 관계없이 threshold value가 5,000 이하인 442-1,572 PCs로 중간값 및 음성값을 나타냄에 따라 조사여부 확인이 어려웠다. TL 측정 결과에서는 고춧가루, 바질, 파슬리, 후춧가루 4종 모두 선원 및 선량에 관계없이 조사된 시료는 $150-250^{\circ}C$ 사이에서 최대 glow curve peak가 나타났다. 또한 TL ratio값이 0.1 이상인 0.101-0.889을 나타내어 조사여부 판정이 가능하였다. ESR 측정 결과에서는 고춧가루만이 cellulose 유래의 signal을 보이면서 방사선 조사여부를 판정할 수 있었다. 다른 3종 시료에서는 single line signal을 나타내어 ESR 판정이 어렵다는 것이 확인되었다. 따라서 전자선조사 향신료에서도 현행 물리적 판별방법으로 조사 여부 확인이 가능하였으며, false 값에 대한 이유를 밝히는 연구가 추가적으로 수행되어야 할 것으로 사료된다.

Keywords

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