Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

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• 作者：Byeong-Keun Kim^a ; ^b ; Kashif Akram^b ; Cheong-Tae Kim^a ; Na-Roo Kang^a ; Jin-Won Lee^a ; Jun-Hwan Ryang^a ; Joong-Ho Kwon^b ; ^{jhkwon@knu.ac.kr}
• 关键词：Red pepper ; Garlic ; Ginger ; Identification ; Photostimulated luminescence ; Thermoluminescence
• 刊名：Radiation Physics and Chemistry
• 出版年：2012
• 期刊代码：68_0969806x
• 类别：ph
• 出版时间：August, 2012
• 卷：81
• 期：8
• 页码：1220-1223
• 文件大小：212 K

摘要

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10%of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1%of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5%mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.