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KMID : 0380620090410020131
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.131 ~ p.135
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Analytical Characteristics of Electron Spin Resonance for IdentifyingIrradiated Ramen Soup with Radiation Sources
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Ahn Jae-Jun
Lee Ju-Woon
Chung Hyung-Wook
Kwon Joong-Ho
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Abstract
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The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiationsources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiatedat 0 to 20kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively.Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected inthe irradiated Ramen soup (RS-1, RS-2), whereas Mn2+ signals were observed in non-irradiated samples, thereby distinguishingeach other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples thanthe gamma-irradiated ones. Determination coefficients (R2) between irradiation doses and corresponding ESR responseswere above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESRsignals of g2 (2.010-2.011) and g3 (2.002) increased with corresponding doses of irradiation (R2=0.9750-0.9981).
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KEYWORD
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ramen soup, radiation sources, electron spin resonance (ESR), detection
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