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KMID : 0380620090410020136
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.136 ~ p.140
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Analyzing a Physical Marker to Identify Irradiated Dried Garlic and Cabbage
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Kim Dong-Gil
Ahn Jae-Jun
Jin Qiong-Wen
Lee Ho-Cheon
Kwon Joong-Ho
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Abstract
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The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20kGy, was investigatedby analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL)characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic andcabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESRanalysis, the dried garlic irradiated at 20kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showedcrystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signalintensity significantly increased as the irradiation dose increase (R2=0.9369-0.9926). The TL glow curves of theirradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose (R2=0.9670-0.9768). Toenhance the reliability of the results, the first glow curve (TL1) was compared with the second glow curve (TL2) obtainedafter a re-irradiation step at 1kGy. The TL ratio (TL1/TL2) was in good agreement with the reported TL threshold values forboth the non-irradiated (<0.1) and irradiated (>0.1) samples.
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KEYWORD
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dried garlic, dried cabbage, photostimulated luminescence, electron spin resonance, thermoluminescence
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