Application of PSL and TL Detection Method by Irradiation doses on the Foods Approved to Irradiation in Korea

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Rudolph Branden Stevens
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1 J. Fd Hyg. Safety Vol. 25, No. 1, pp. 43~48 (2010),QWTPCN QH (QQF *[IKGPG CPF 5CHGV[ Available online at ò öç»ï ã PSLŒ TL á ƒ ˆ Â Â 1 Â ý Â * t t sƒ t wsƒ, 1 t t t» t» Application of PSL and TL Detection Method by Irradiation doses on the Foods Approved to Irradiation in Korea Joon-Il Cho, Ji-Ae Lee, Hyung-Wook Chung 1, Soon-Ho Lee, and In-Gyun Hwang* Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Seoul , Korea 1 Food Standardization Division, Food Standardization Department, Food & Drug Administration, Seoul , Korea (Received January 11, 2010/Revised January 30, 2010/Accepted February 2, 2010) ABSTRACT - This research was conducted to know application of Photostimulated luminescence (PSL) and Thermoluminescence (TL) methods by irradiation dose for leaching tea, sauces and starch approved in Korea. Leaching tea, sauces and starch powder were treated with 60 Co gamma ray at dose 0~10 kgy for detection trial whether they are irradiated or not by measuring PSL and TL for whole samples. PSL values were less than threshold value 700 and were negative for non-irradiated samples but more than 5,000 and were positive for irradiated ones. PSL results of leaching tea and sauces showed the correct identification for non-irradiated and irradiated samples, respectively except starch samples. To enhance the reliability of the TL result, the first glow curve (TL1) was compared with the second glove curve (TL2) obtained after a re-irradiation step at 1 kgy. The TL ratio (TL 1 /TL 2 ) was in good agreement with the reported TL threshold for both the non-irradiated (< 0.1) and irradiated (> 0.1) samples. TL results of leaching tea, sauces, starch showed the correct identification for non-irradiated and irradiated samples, respectively. This study was performed to know application of PSL and TL methods for leaching tea, sauces and starch, and the methods were able to detect the irradiation products. Key words : PSL, TL, leaching tea, sauces, starch t» (FAO/IAEA/ WHO) w 1) š, Codex ³ k 2) t» w sww 52, 250 t w xƒ 3) yƒ y š. ù '87, '88, '91, '95, ' t w y xƒw,, q,,, t w, q,,, t, w t, 0.15 kgy l š 10 kgy ¾ 60 Co Á,,, *Correspondence to: In-Gyun Hwang, Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Seoul , Korea, Tel : , Fax : inghwang@korea.kr ³ x 4). ü t w,,, Ÿ w ƒ w š t» w, t w w œ w ùkû 5-8). t y š t (labelling) w w. t xƒt ³ ƒ w t ³ t w ü t m y t» y» v ƒ. p WTO w t j ùš t m y w y w x 43

2 44 Joon-Il Cho, Ji-Ae Lee, Hyung-Wook Chung, Soon-Ho Lee, and In-Gyun Hwang y. w t y Ÿ (mineral) Ÿ p,»(free radicals), hydrocarbon 2-alkylcyclobutanone, w, DNA w q» y,, w t, yw w p y k y w» w Ÿ (Photostimulated luminescence, PSL), Ÿ (Thermoluminescence, TL), vœ (Electron Spin Resonance, ESR), GC-MS, viscosity d, DNA comet assay š t y z(european Committee for Standardization, CEN) w EU» k x Codex 9 t y x 9-12). wr ü t y x t y w ã» t 13) t š y PSL TL w t y x w 14). PSL TL w y x w, q w Ÿ w Ÿp w w. PSL TL ƒ š v q ü w ƒ š TL t y mineral w Ÿp y d w. PSL TL y x y w ü ƒ xƒ e,, ƒ mwš y w x w. Ì Ý ßá Ì 7 e 2 (x, ), 2 (, q k ), 3 (, š, ),» x p ƒ 1kg w w. ßòö ò w (Korea Atomic Energy Research Institute, KAERI) 60 Co (AECL, IR-79,. MDS Nordion International Co. Ltd., Ottawa, ON, Canada) w š e 0, 2, 7 kgy, 0, 5, 7, 10 kgy, 0, 2, 5 kgy w. (re-irradiation) w w 1kGy w. wì w x w. Þ á(photostimulated Iuminescence, PSL) w w w 50 mm z rp (Greencross, Korea) š r z Scottish Universities Reactor and Research Center (SURRC) PPSL irradiated food screening system (SURRC, Glasgow, U.K) z 60 Ÿ d w. t t w»» k d y w z d w. ƒ q w threshold value T 1 = 700 count/60s T 2 = 5,000 count/ 60s. t t š y d T 1 (Negative, ) q wš T 2 (Positive, ) q w. d T 1 ~T 2 ùkü (Intermediate, q w ) w š TL xw z q 15-18). Þ á(thermoluminescene, TL) ƒw yk 5 q(power sonic 520, Hwashin, Korea) wš ù s, w z ew.» 2.0 g/ml s l lùp ƒw» w w. 1N 2mL ƒw 10 ewš, 1 N 2mL ƒw y k z w m(merck, Germany) w z g. Ÿ» w Ÿ Ÿ Ÿ»(Optically Stimulated Luminescene) (TL/OSL SYSTEM, Ris N.L., Denmark) w l 500 o C¾ (5 o C/sec) j d w. d w Ÿ š (glow curve) 150~250 o C w TL intensity w š glow 1 d w (1 kgy)w glow 2 d wš TL ratio (150~250 o C glow 1 /150~250 o C glow 2 ) w 0.1, 0.1 j y w, glow curve xk wì q w 15-21). 150~250 o C glow curve ù kü p glow curve ùkü ù 300 o C w š ùkþ (Fig. 1).

3 Application of PSL and TL Detection Method by Irradiation doses on the Foods Approved to Irradiation in Korea 45 Fig. 1. Thermoluminescence glow curve for non-irradiated (left) and 5 kgy-irradiated (right) leaching tea. Table 1. Photostimulated luminescence determinations of gamma-irradiated leaching tea, sauce and starch with different doses Sample Irradiation dose (kgy) PSL determination Result Negative Unpolished rice & green tea Positive Positive Negative Solmon's seal tea Positive Positive Negative Sogalbiyangnym Intermediate Intermediate Positive Negative pasta sauce Positive Positive Positive Intermediate Potato starch Positive Positive Intermediate Sweet potato starch Positive Positive Intermediate Corn starch Positive Positive ŠŒ Ý Ì PSL e 2 2, 3 w PSL d Table 1 ùkü. e threshold value T 1 (700) û 290, 461, 584, 409 PSL photon count ùkü ùkû. e 2kGy T 2 (5000) photon count ùkü y w, 5kGy T 1 š T 2 û 1173~1773 photon count ùkü ùkû. ƒƒ 1463, 1420, 1172 photon count ùkü 3 ùkû, 2 kgy 100,000 photon count ùkü y w. y 22) PSL photon countsƒ 1,000 w ƒ š w, 10,000 w š q w š šw š.

4 46 Joon-Il Cho, Ji-Ae Lee, Hyung-Wook Chung, Soon-Ho Lee, and In-Gyun Hwang Table 2. Thermoluminescence ratio of minerals separated from gamma-irradiated leaching tea, sauce and starch with different doses Sample Irradiation dose (kgy) TL ratio Result Unpolished rice & green tea Solmon's seal tea Sogalbiyangnym pasta sauce Potato starch Sweet potato starch Corn starch Ì TL y w» w TL d w Table 2 ùkü. e x TL w w 300 o C š peak ƒ glow curve ùkü ù p TL glow curveƒ ùkù. š glow curve normalization w TL 1 (TL glow curve 1) d w 1kGy w TL 2 (TL glow curve 2) d wš TL ratio(tl 1 /TL 2 ) w û š y w. 150~250 o C p glow curve ùkü, TL ratio 2kGy 0.49 y w. w peak intensity y w (Fig. 2). e glow curve ùkû, w TL ratio 0.1 w û ùkü y w. 150~250 o C p glow curveƒ ùkû, w TL ratio Non-irradiated Irradiated Irradiated Non-irradiated Irradiated Irradiated Non-irradiated Irradiated Irradiated Irradiated Non-irradiated Irradiated Irradiated Irradiated Non-irradiated Irradiated Irradiated Non-irradiated Irradiated Irradiated Non-irradiated Irradiated Irradiated r 0.1 ùküš. ù 2kGy TL ratio û š ù, glow curve xk y w ƒ. Correcher 23) paprika paprikaƒ ùkü glow curve xk ùkù ƒ š curve intensity w ùkü š šw x ew. e, ƒ t w PSL TL ƒ mw» w ƒ t w PSL TL w. e 2 0, 2, 7 kgy, 2 0, 5, 7, 10 kgy, 3 0, 2, 5 kgy w. PSL, e threshold value T 1 (700) w û ùkü š 2kGy T 2 (5000) ùkü y ƒ w. w T 1 w ùkû, 5 kgy 1173, 1773 T 1 š T 2 û photon count ùkü

5 Application of PSL and TL Detection Method by Irradiation doses on the Foods Approved to Irradiation in Korea 47 Ù Fig. 2. Thermoluminescence glow curve for gamma-irradiated leaching tea(top) and sauce(middle) and starch(bottom) with different dos. ùkû. w T 1 š T 2 û ùkü TL y x v w. TL 3ƒ t 300 o C š peak ƒ glow curve ùkü ù p TL glow curve ùkü. š 150~250 o C p glow curve ùkü š, intensity š. wr TL w» w w TL ratio w 0.08 w ùkü ù, ƒ 0.07 û ùkü» w ù TL glow curve x k y w. PSL TL ƒ y. 1. WHO Wholesomeness of Irradiated Food report of a joint FAO/IAEA/WHO expert committee. Technical Report Series- 659, pp.7-34 (1981). 2. Codex Alimentarius Commission. Codex General Standardfor Irradiated Foods. CODEX STAN , REV (2008). 3. IAEA. Clearance of item by country. (2006). 4. Standard for Irradiation. Food Standards Code. 1: Korea Food and Drug Administration. Seoul (2007). 5. The ministry of Health and Welfare in Korea. Food Standard Code. Korea Food and Drug Administration. Seoul (1997). 6. Diehl, J. F. Safety of irradiated foods. pp Marcel Dekker, Inc., New York (1995). 7. t t. t w w. š (2006). 8. Gunes, G. and Tekin, M. D. Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers. LWT- Food Sci. Technol. 39: (2006). 9. IAEA. Analytical detection methods for irradiated foods. A review of current literature. IAEA-TECDOC-587, pp.7-42 (1991). 10. Mahesh, K. and Vij, D. R. Techniques of Radiation Dosimetry. pp Wiley Eastern Ltd., New Delhi, India (1985). 11. Heide, L., Nurnberger, E. and B gl, K. W. Investigation on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables. Radiat. Phys. Chem. 36: (1990). 12. Chung, H. W. and Kwon, J. H. Detection of irradiated potato and garlic by thermoluminescence measurement. Korean J. Food Sci. Technol. 30: (1998). 13. t t. t y t y. š (2006). 14. t t. t» ³ ( t ), t t š y(2007). 15. Chung, H. W., Park, S. K., Han, S. B., Choi, D. M. and Lee, D. H. Application of PSL-TL Combined Detection Method on irradiated Composite Seasoning Products and Spices. J. Fd Hyg. Safety. 23: (2008). 16. Sanderson, D. C. W. Luminescence detection of irradiated foods. Johnston, D. E. and Stevenson, M. H. (eds.). pp In Food Irradiation and the Chemist. Royal Society of Chemistry, Cambridge (1990). 17. Sanderson, D. C. W., Carmichael, L. A. and Naylor, J. D. Recent advances in thermoluminescence and photostimulated luminescence detection methods for irradiated foods. McMurrayet et al (eds). In Detection Methods for Irradiated Foods. pp Royal Society of Chemistry, Cambridge (1996). 18. European committee for standard: Detection of irradiated food using photostimulated luminescence. European Standard EN Brussels, Belgium (2002). 19. Pinnioja, S., Autio, T., Niemi, E. and Pensala, O. Import control of irradiated foods by the thermoluminescence method. Z. Lebensm. Unters. Forsch. 196: (1993).

6 48 Joon-Il Cho, Ji-Ae Lee, Hyung-Wook Chung, Soon-Ho Lee, and In-Gyun Hwang 20. European committee for standard: Thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Standard EN Brussels, Belgium (2001). 21. Delince, H.: Control of irradiated foods: recent developments in analytical methods. Radiat. Phys. Chem. 42: (1993). 22. Hwang, K. T., Uhm, T. B., Wahner, U. And Schreiber, G. A.: Application of photostimulated luminescence to detection of irradiated foods. Korean J. Food Sci. Technol., 30, (1998). 23. Correcher, V., Muniz, J. L. and Gomez-Ros, J. M.: Dose dependence and Fading effect of the thermoluminescence signal in γ-irradiated paprika. J. Sci. Food Agric. 76: (1998).

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