→ 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
식품의약품안전처 식품의약품안전평가원 식품위해평가부 신종유해물질팀
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.
Food irradiation, soybean, processing, origin
한국식품과학회지 2017 Jun; 49(03): 252 - 257