[논문]Pulsed Photostimulated Luminescence (PPSL) of Gamma Irradiated Soybean Paste Powder

Yi, Sang-Duk; Oh, Man-Jin

doi:10.3746/jfn.2005.10.2.145

Pulsed Photostimulated Luminescence (PPSL) of Gamma Irradiated Soybean Paste Powder 원문보기

Journal of food science and nutrition, v.10 no.2, 2005년, pp.145 - 150

Yi, Sang-Duk (Nonghyup Korea Insam Research Institute, Nonghyup Koreainsam Co., LTD.) , Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)

Abstract ▼ AI-Helper

This study was carried out to examine the properties of sample amount and storage conditions on the accumulated pulsed photostimulated luminescence (PPSL) signals of soybean paste powder. Difference amounts (0.1, 0.5 and 1 g) of soybean paste powder samples stored in normal room and darkroom conditions were measured. The PPSL signals of the soybean paste powders significantly increased with irradiation dose up to 10 kGy. The PPSL signals of irradiated soybean paste powder samples decreased with increasing storage periods. The decay rates were similar to regardless of storage conditions and sample amount. The PPSL signals of the irradiated soybean paste powder measured for 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all soybean paste powder samples decreased with increasing storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample amount and measurement times in both normal room and darkroom conditions.

주제어

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문제 정의

The objective of this study was to examine the effects of sample amount and storage conditions on differences in accumulated PPSL signals; thereby evaluating the possibility of using PPSL for the detection of inadiated soybean paste powder.

제안 방법

Meas니rement of accumulated PPSL signals was carried out using a PPSL system purchased from Scottish Universities Research and Reactor Centre (SURRC, Glasgow, UK). The PPSL system is composed of a control unit, sample chamber, and detector head assembly.
Institute. To measure the exact amount of total absorbed dose of gamma irradiation, the dose rates for cobalt-60 sources were determined using a ceric-cerous dosimeter. The samples irradiated were directly used in PPSL without any other preparation.

대상 데이터

Soybean paste powder used in this study was obtained from a local company (Gunpo, Korea). The moisture, crude protein, crude fat, carbohydrate, ash and salt contents of soybean paste powder sample were 11.
The PPSL system is composed of a control unit, sample chamber, and detector head assembly. The control unit contains a stimulation source which is comprised of an array of infrared light (880 ~940 nm) emitting diodes which are pulsed symmetrically on and off for equal periods. PPSL signal is detected by a bialkali cathode photomultiplier tube operating in the photon counting mode and recorded automatically in a personal computer connected with the PPSL system.

데이터처리

2)Means with the same superscripts in each row are not significantly different by Duncan's multiple range test and one way ANOVA (p<0.05).
Significant differences were determined using Duncan's multiple range test and a one-way ANOVA with SPSS (Statistical Package for Social Science) version 7.5. All experiments were repeated three times.

성능/효과

Therefore, in the soybean pa아e powder, the difference in PPSL signal according to increasing sample amount was guessed to be due to ash and salt contents having similar structure and specific property of mineraL This result is consistent with papers on shrimp flavor seasoning powder (10) that PPSL signal increased with increasing sample amount, PPSL signal of imported sesame and perilla seeds (9) that PPSL signal of minerals separated from sesame and perilla seeds was higher than that of the sesame and perilla seeds themselves and PPSL signal of Ramen soup powders (5). Consequently, although the PPSL signal of irradiated soybean paste powder decreased with increasing storage time, because higher photon counts were exhibited by irradiated samples than non-irradiated samples, detection was possible for up to 12 months in normal room and darkroom conditions. But since higher sample amounts (1 g) and darkroom conditions showed higher PPSL signals, the PPSL measurement condition was more reliable in 1 g samples stored under darkroom conditions.
These results are consistent with the reported literatures, which has shown that the accumulated PPSL signals of irradiated Chinese sesame and perilla seeds, and Sudanese sesame seed (9), Korean sesame and perilla seeds (7), com powder (6), shrimp-taste seasoning powder (10), starches, cereals and beans (8) were higher than that of non-irradiated ones in an irradiation dosedependent maimer.

참고문헌 (17)

Delience H. 1998. Detection of food treated with ionizing radiation. Food Science & Technology 9: 73-82

상세보기
Morehouse KM, Ku Y. 1992. Gas chromatographic and electron spin resonance investigations of irradiated shrimp. J Agric Food Chem 40: 1963-1972

상세보기
Stewart EM. 1996. The application of ESR spectroscopy for the identification of irradiated crustacea. Appl Magn Reson 10: 375-393

상세보기
Yi SD, Chang KS, Yang JS. 2000. Detection of irradiated cereals by viscosity measurement. J Food Sci Nutr 5: 93-99

원문보기 상세보기
Yi SD, Yang JS, Oh MJ, Chang KS. 2002. Effect of storage conditions and the role of ash content in thermoluminescence (TL) characteristics and pulsed photostimulated luminescence (PPSL) of Ramen (instant noodle) soup powders irradiated on different particle size. Food Sci Biotechnol 11: 147-160

상세보기
Yi SD, Chang KS, Yang JS. 2001. Trial to identify irradiated com powder by viscometric and pulsed photostimulated luminescence (PPSL) methods. J Food Hyg Safety 16: 82-87
Yi SD, Woo SH, Yang JS. 2000. The use of pulsed photostimulated luminescence (PPSL) and thermoluminescence (TL) for the detection of irradiated perilla and sesame seeds. J Food Sci Nutr 5: 142-147
Yi SD, Yang JS. 2000. The application of a pulsed photostimulated luminescence (PPSL) method for the detection of irradiated foodstuffs. J Food Sci Nutr 5: 136-141
Yi SD, Woo SH, Yang JS. 2001. Pulsed photostimulated luminescence (PPSL) of irradiated importation sesame and perilla seeds. Korean J Food Sci Technol 33: 173-177

원문보기 상세보기
Yi SD, Yang JS. 2001. Properties of pulsed photostimulated luminescence and thermoluminescence of gammairradiated shrimp-taste seasoning powder. Food Sci Biotechnol 10: 408-413

상세보기
Yi SD, Woo SH, Yang JS. 2001. Detection of pulsed photostimulated luminescence signals emitted by infrared stimulation of irradiated spices during storage under two conditions. J Food Sci Nutr 6: 152-157

원문보기 상세보기
Sanderson DCW, Carmichael LA, Naylor JD. 1996. Recent advances in thermoluminescence and photostimulated luminescence detection methods for irradiated foods. In Detection methods for irradiated foods. McMurray CH, Stewart EM, Gray R, Pearce J, eds. The Royal Society of Chemistry, Cambridge, UK. p 124-138
Chung HW, Delincee H, Kwon JH. 2000. Photostimulated luminescence-thermoluminescence application to detection of irradiated white ginseng powder. Korean J Food Sci Technol 32: 265-270

원문보기 상세보기
Hwang KT, Uhm TB, Wagner U, Schreiber GA. 1998. Application of photostimulated luminescence to detection of irradiated foods. Korean J Food Sci Technol 30: 498-501

원문보기 상세보기
Schreiber GA. 1996. Thermoluminescence and photostimula ted luminescence techniques to indentify irradiated foods. In Detection methods for irradiated foods. McMurray CH, Stewart EM, Gray R, Pearce J, eds. The Royal Society of Chemistry, Cambridge, UK. p 121-123
European Committee for standard. 1997. Detection of irradiated food using photostimulated luminescence. English version of prEN 13751
Yi SD, Yang JS. 2001. Influence of sample form, storage conditions and periods on accumulated pulsed photostimulated luminescence signals of irradiated Korean sesame and perilla seeds. J Food Sci Nutr 6: 216-223

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DOI : 10.3746/jfn.2005.10.2.145 [무료]
한국식품영양과학회 : 저널
DBPia : 저널

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