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http://dx.doi.org/10.3746/jkfn.2005.34.2.236

Identification of Irradiation -induced Volatile Marker Compounds in Irradiated Red Pepper Powder  

Kim, Hun (창원대학교 식품영양학과)
Ahn, Jun-Suck (창원대학교 식품영양학과)
Sin, Yeong-Min (부산지방식품의약품안전청 시험분석실)
Lee, Yong-Ja (부산지방식품의약품안전청 시험분석실)
Lee, Kyung-Hae (창원대학교 식품영양학과)
Byun, Myung-Woo (한국원자력연구소 방사선식품생명공학연구팀)
Cha, Yong-Jun (창원대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.2, 2005 , pp. 236-242 More about this Journal
Abstract
To develop a new detection method using irradiation-induced volatile marker compounds of red pepper powder (RP), the volatile compounds of irradiated RP (0, 1, 3, 5, and 10 kGy) were analyzed by purge and trap (P&T)/solid phase microextraction (SPME)/gas chromatography/mass spectrometry (GC/MS) methods. A total of 51 and 31 compounds were detected in IRP by SPME and P&T methods, respectively. Among these, 25 compounds, which were composed of 4 hydrocarbons, 7 aldehydes, 1 ketone, 3 alcohols, 4 aromatic compounds, 2 esters and 4 miscellaneous compounds, showed irradiation dependent manner with significant positive correlation (p<0.01 or p<0.05) between irradiation dose and relative concentration. However, all compounds except 1,3-bis(1,1-dimethylethyl)benzene were not suitable as marker compounds because of their low determination coefficients ($R^2$<0.80) between irradiation dose and their concentrations, and detectablilty in nonirradiated sample. Therefore, only one compound, 1,3-bis(1,1-dimethylethyl)benzene, was tentatively identified as a volatile marker compound to detect irradiated RP.
Keywords
red pepper powder; marker compound; irradiation-induced volatile compounds; SPME method; P&T method;
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