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KMID : 0380620100420020136
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 2 p.136 ~ p.141
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Analysis of the Detection Characteristics of Irradiated Dried Spices and Herbs by Photostimulated Luminescence (PSL)
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Park Eun-Ryong
Kang Hye-Soon
Ahn Hyun-Joo
An Kyung-A
Cho Soo-Yeul
Kim Hee-Yun
Kim Dong-Sul
Kim Doh-Hoon
Kang Chan-Soon
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Abstract
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This study attempted to determine whether Photostimulated Luminescence (PSL) is applicable for the detection of post-irradiated foods by measuring the PSL photon counts of unirradiated and irradiated dried spices and herbs. A total of 19 dried spices and herbs was irradiated with a 60Co γ-ray source at 1, 5 and 10 kGy followed by measurement of PSL photon. The photon counts of unirradiated samples below 700 correspond to negative. Fifteen samples irradiated over 1 kGy showed photon counts of more than 5,000, indicating irradiation treatment. Intermediate counts (photon count 700- 5,000) were observed in irradiated white/black pepper, nutmeg and cinnamon bark at 10 kGy. These results suggest that it is possible to detect whether dried spices and herbs were irradiated by analyzing PSL, with the exception of white/black pepper, nutmeg and cinnamon bark. Irradiated white/black pepper, nutmeg and cinnamon bark containing low levels of minerals were not sensitive to PSL. Therefore, further investigation is sugguested to be performed by Thermoluminescence (TL) analysis or another validated or standardized method.
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KEYWORD
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60Co γ-ray, irradiated food, Photostimulated Luminescence (PSL), spices and herbs, Thermoluminescence (TL)
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