J. Fd Hyg. Safety Vol. 25, No. 1, pp. 43~48 (2010),QWTPCN QH (QQF *[IKGPG CPF 5CHGV[ Available online at http://www.foodhygiene.or.kr ò öç»ï ã PSLŒ TL á ƒ ˆ   1  ý  * 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 122-704, Korea 1 Food Standardization Division, Food Standardization Department, Food & Drug Administration, Seoul 122-704, 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, '04 5 26 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 122-704, Korea, Tel : 82-2-380-1681, Fax : 82-355-6036 E-mail : 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
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 2007-22y 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 2007-12y 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).
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 0 290 Negative Unpolished rice & green tea 2 44660 Positive 7 45644 Positive 0 461 Negative Solmon's seal tea 2 180997 Positive 7 230188 Positive 0 584 Negative Sogalbiyangnym 5 1173 Intermediate 7 1773 Intermediate 10 5537 Positive 0 409 Negative pasta sauce 5 15333 Positive 7 14711 Positive 10 15832 Positive 0 1463 Intermediate Potato starch 2 516353 Positive 5 636706 Positive 0 1420 Intermediate Sweet potato starch 2 559425 Positive 5 1949200 Positive 0 1172 Intermediate Corn starch 2 192403 Positive 5 295998 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.
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 0.002 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 0 0.002 Non-irradiated 2 0.49 Irradiated 7 0.53 Irradiated 0 0.002 Non-irradiated 2 1.22 Irradiated 7 1.93 Irradiated 0 0.006 Non-irradiated 5 1.49 Irradiated 7 1.12 Irradiated 10 1.86 Irradiated 0 0.05 Non-irradiated 5 0.92 Irradiated 7 1.53 Irradiated 10 0.89 Irradiated 0 0.007 Non-irradiated 2 0.07 Irradiated 5 0.17 Irradiated 0 0.007 Non-irradiated 2 0.11 Irradiated 5 1.16 Irradiated 0 0.08 Non-irradiated 2 0.08 Irradiated 5 0.16 Irradiated r 0.1 ùküš. ù 2kGy TL ratio 0.07 0.08 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
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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 1788. Brussels, Belgium (2001). 21. Delince, H.: Control of irradiated foods: recent developments in analytical methods. Radiat. Phys. Chem. 42: 351-357 (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, 498-501 (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: 149-155 (1998).