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한국식품과학회지
→ 한국식품과학회지2017 ; 49(03): 252-257
Identification of irradiated soybean with different processing and origin
대두의 가공특성 및 원산지별 조사처리 판별 연구
Yoo-Kyung Jung*, Hye-Jin Lee, Ji-Yeon Lee, Jang-Duck Choi, and Ki-Sung Kwon
New Hazardous Substances Team, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety
정유경*·이혜진·이지연·최장덕·권기성
식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀
ABSTRACT
In this study, the physicochemical properties of irradiated (gamma-ray and electron-beam) soybeans with different processing (dry and powder) and origins (Korea, China, and USA) were investigated and compared. The results of photostimulated luminescence (PSL) screening indicated that all non-irradiated soybeans showed photon counts (PCs) ≤700, while all irradiated soybeans showed positive values-gamma-ray 5,815-39,591 count/min; electron beam 5,791-60,055 count/min. The results of thermoluminescence (TL) analysis of all irradiated soybeans indicated that the TL1 glow curves exhibited maximum peaks at 150-250. TL ratio of irradiated samples was ≥0.1; therefore, the clear identification of irradiated samples was guaranteed by analysis of the TL1 curve shape and TL ratios. The results of electron spin resonance (ESR) signal of 3 irradiated and dried soybeans showed two side peaks mutually spaced at 6.0 mT (cellulose radical). Non-specific signal was detected for all irradiated soybean powders; hence, ESR analysis could not be performed.
KEYWORD
Food irradiation, soybean, processing, origin
한국식품과학회지 2017 Jun; 49(03): 252 - 257
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