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Analytical Properties of Electron Spin Resonance after Irradiation of Seasonings with Different Radiation Sources  

Ahn, Jae-Jun (Department of Food Science & Technology, Kyungpook National University)
Kim, Gui-Ran (Department of Food Science & Technology, Kyungpook National University)
Jin, Qiong-Wen (Department of Food Science & Technology, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 385-391 More about this Journal
Abstract
Analytical electron spin resonance (ESR) parameters were investigated in irradiated seasonings after exposure to different radiation sources. Two commercial seasonings (SS-1 and SS-2) were irradiated with 0.20 kGy under ambient conditions using a $^{60}Co$ gamma-ray irradiator or an electron beam accelerator. Crystalline sugar-induced multi-component signals with g-values of 2.031, 2.021, 2.017, 2.009, 2.002, 1.990, and 1.980 were observed in both irradiated samples, whereas singlet signals were detected in non-irradiated materials, thereby distinguishing irradiated from control samples. Under the same analytical conditions, the ESR signal intensity of electron beam-irradiated samples was greater than that of gamma-irradiated materials. Determination coefficients (R2 values) between irradiation doses and corresponding ESR responses were 0.9916-0.9973 for all samples, and the magnetic field of specified g-values for irradiated samples remained constant. The predominant ESR signals of g2 (2.021), g4 (2.009), g5 (2.002), and g6 (1.990) showed high correlations with the corresponding irradiation doses (R2=0.8243 - 0.9929).
Keywords
seasoning; radiation sources; electron spin resonance (ESR); signal parameter;
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