Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of the Detection Characteristics of Irradiated Dried Spices and Herbs by Photostimulated Luminescence (PSL)

광자극발광법(PSL)에 의한 방사선 조사 건조향신료의 검지 특성

  • Park, Eun-Ryong (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration) ;
  • Kang, Hye-Soon (Center for Food and Drug Analysis, Gyeongin Regional Food & Drug Adminstration) ;
  • Ahn, Hyun-Joo (Korea Food & Drug Adminstration) ;
  • An, Kyung-A (Korea Food & Drug Adminstration) ;
  • Cho, Soo-Yeul (Korea Food & Drug Adminstration) ;
  • Kim, Hee-Yun (Hazardous Substances Analysis Division, Seoul Regional Food & Drug Adminstration) ;
  • Kim, Dong-Sul (Korea Food & Drug Adminstration) ;
  • Kim, Do-Hoon (Korea Food & Drug Adminstration) ;
  • Kang, Chan-Soon (Center for Food and Drug Analysis, Busan Regional Food & Drug Adminstration)
  • 박은령 (경인지방식품의약품안전청 시험분석센터) ;
  • 강혜순 (경인지방식품의약품안전청 시험분석센터) ;
  • 안현주 (식품의약품안전청) ;
  • 안경아 (식품의약품안전청) ;
  • 조수열 (식품의약품안전청) ;
  • 김희연 (서울지방식품의약품안전청 유해물질분석과) ;
  • 김동술 (식품의약품안전청) ;
  • 김도훈 (식품의약품안전청) ;
  • 강찬순 (부산지방식품의약품안전청 시험분석센터)
  • Received : 2009.11.10
  • Accepted : 2010.01.06
  • Published : 2010.04.30
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Abstract

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 $^{60}Co$ $\gamma$-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.

최근 방사선 조사는 식품의 발아억제, 살충, 살균 및 숙도조절을 위한 화학약품 처리 등의 대체방안 뿐만 아니라 식품의 저장 및 가공기술로서 인정받고 있으며, 우리나라를 비롯한 약 40개국에서 상업적인 조사식품을 생산하고 있어 이에 대한 정확한 정보를 제공하기 위한 신뢰성 있는 검지기술이 요구되고 있다. 방사선 조사식품 검지법 대상 식품 중 건조향신료 19품목에 방사선 조사 최대 허용선량인 10 kGy까지 $^{60}Co$ 감마선을 단계별로 조사하고 이를 광자극발광법(Photostimulated Luminescence, PSL)을 이용하여 검지특성을 확인하였다. PSL 측정 결과, 건조향신료 19품목 중 14품목은 1 kGy 조사된 시료에서, 1 품목은 5 kGy에서 조사시료(positive)의 threshold value인 5000 이상의 photon count/60 sec로 측정되어 방사선 조사여부의 확인이 가능하였다. 하지만 후추류, 육두구, 계피의 경우는 특이적으로 PSL 측정에 낮은 감도를 보이거나 미네랄 함량이 낮아서 최대 허용선량인 10 kGy 조사시료에서조차 방사선 조사여부의 확인이 불가능하였으며, 이 품목의 경우 열발광분석법(Thermoluminescence, TL) 등을 이용한 방사선 조사여부의 판정이 필요하였다. 또한 식물의 잎을 이용하는 향신료는 비조사 시료와 1 kGy 및 10 kGy 조사시료를 혼합하였을 때, 1 kGy 선량으로 조사된 시료가 1% 혼합된 시료에서도 방사선 조사여부의 확인이 가능하였다.

Keywords

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