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The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiation
sources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiated
at 0 to 20 kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively.
Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected in
the irradiated Ramen soup (RS-1, RS-2), whereas Mn2+ signals were observed in non-irradiated samples, thereby distinguishing
each other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples than
the gamma-irradiated ones. Determination coefficients (R2) between irradiation doses and corresponding ESR responses
were above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESR
signals of g2 (2.010-2.011) and g3 (2.002) increased with corresponding doses of irradiation (R2= 0.9750-0.9981).권호기사
참고문헌 (28건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | KATI. Korea Agro-Fisheries Trade Corporation homepage. http:// www.at.or.kr. Accessed July 5, 2008. | 미소장 |
| 2 | Diel JF. Potential and actual applications of irradiated foods. pp. 217-253. In: safety of Irradiated Foods, Marcel Dekker, Inc., New York, NY, USA (1990) | 미소장 |
| 3 | KFDA. Korea Food Standard Code, 2-1-9~2-1-10 Korea Food & Drug Administration, Seoul, Korea (2008) | 미소장 |
| 4 | WHO/FAO. Food irradiation - A technique for preserving and improving the safety of food. World Health Organization, Geneva, Switzerland (1988) | 미소장 |
| 5 | IAEA. International Atomic Energy Agency homepage. http:// nucleus.iaea.org/NUCLEUS/nucleus/Content/index.jsp. Accessed July 5, 2008. | 미소장 |
| 6 | Morehouse JM, Ku Y, Albrecht HL, Yang GC. Chromatographic and electron spin resonance investigations of gamma-irradiated frog legs. Radiat. Phys. Chem. 32: 61-68 (1991) | 미소장 |
| 7 | Lesgards G, Raffi J, Pouliquen I, Chaouc AA, Giamarchi P, Prost M. Use of radiation-induced alkanes and alkenes to detect irradiated food containing lipids. J. AOAC Int. 70: 179-185 (1993) | 미소장 |
| 8 | Methods for routine control of irradiated food: Optimization of a method for detection of radiation-induced hydrocarbons and its application to various foods  |
미소장 |
| 9 | Postirradiation dosimetry of meat by electron spin resonance spectroscopy of bones |
미소장 |
| 10 | Detection of irradiated food. |
미소장 |
| 11 | Heide L, Bgl KW. The identification of irradiated spices with thermo- and chemiluminescence measurements. Int. J. Food Sci. Technol. 22: 93-103 (1987) | 미소장 |
| 12 | Luminescence techniques to identify the treatment of foods by ionizing radiation. |
미소장 |
| 13 | An Interlaboratory Trial on the Identification of Irradiated Spices, Herbs, and Spice–Herb Mixtures by Thermolummescence Analysis |
미소장 |
| 14 | Methods for routine control of irradiated food: Determination of the irradiation status of shellfish by thermoluminescence analysis |
미소장 |
| 15 | CEN. Detection of irradiated food irradiated food containing cellulose, method by ESR spectroscopy. European Committee for Standard. English version of EN 1787, Brussels, Belgium (2000). | 미소장 |
| 16 | CEN. Detection of irradiated food irradiated food containing crystalline sugar, method by ESR spectroscopy. European Committee for Standard. English version of EN 13708, Brussels, Belgium (2001). | 미소장 |
| 17 | CEN. Detection of irradiated food irradiated food containing bone, method by ESR spectroscopy. European Committee for Standard. English version of EN 1786, Brussels, Belgium (1996). | 미소장 |
| 18 | Origin. Origin Tutorial Manual. version 6.0. Microcal Software, Inc., Northampton, MA, USA. pp. 20-45 (1999) | 미소장 |
| 19 | SAS. SAS Users Guide, SAS Institute Inc. Cary, NC, USA (1986) | 미소장 |
| 20 | Raffi JJ, Benzaria SM. Identification of irradiated foods by electron spin resonance techniques. J. Radiat. Steril. 1: 281-304 (1993) | 미소장 |
| 21 | Detection of food treated with ionizing radiation |
미소장 |
| 22 | Stachowics W, Strzelozak-Burlinska G, Michalik J. Application of electron paramagnetic resonance (EPR) spectroscopy for control of irradiated food. J. Sci. Food Agr. 58: 407-415 (1992) | 미소장 |
| 23 | Alan O. Electron Spin Resonance Spectroscopy. Vol. 2. Academic Press, New York, NY, USA. pp. 1013-1031 (2001) | 미소장 |
| 24 | Rhodes CJ, Thuy TT, Harry M. A determination of antioxidant efficiencies using ESR and computational methods. Spectrochim. Acta. A 60: 1401-1410 (2004) | 미소장 |
| 25 | Morsy MA, Khaled MM, Novel. EPR characterization of the anti-oxidant activity of tea leaves. Spectrochim. Acta A 58: 1271- 1277 (2002) | 미소장 |
| 26 | Antioxidant properties of tea investigated by EPR spectroscopy |
미소장 |
| 27 | Jezierski A, Czechowski F, Jerzykiewicz M, Golonka I, Drozd J, Bylinska E, Chen Y, Seaward MRD. Quantitative EPR study on free radicals in the natural polyphenols interacting with metal ions and other environmental pollutants. Spectrochim. Acta A 58: 1293- 1300 (2002) | 미소장 |
| 28 | Abdel-Fattah AA. Identification and dose assessment of irradiated cumin by EPR spectrometry. Appl. Radiat. Isotopes 56: 557-562 (2002) | 미소장 |
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