COMPARATIVE-STUDY OF THERMOLUMINESCENCE D ETECTION METHODS FOR IRRADIATED SPICES

Authors
KAWAMURA Y KOJIMA K SUGITA T YAMADA T SAITO Y
Citation
Y. Kawamura et al., COMPARATIVE-STUDY OF THERMOLUMINESCENCE D ETECTION METHODS FOR IRRADIATED SPICES, Shokuhin Eiseigaku Zasshi, 36(1), 1995, pp. 55-61
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Shokuhin Eiseigaku Zasshi → ACNP
ISSN journal
00156426
Volume
36
Issue
1
Year of publication
1995
Pages
55 - 61
Database
ISI
SICI code
0015-6426(1995)36:1<55:COTDEM>2.0.ZU;2-U
Abstract
The thermoluminescence (TL) detection methods for irradiated spices we re compared using spice samples obtained on the Japanese market, irrad iated at doses of 1, 5, 10 and 30 kGy and stored for 1 year before ana lysis. The TL intensities of irradiated spices were stable for 1 year after irradiation. Measurement with whole samples failed to identify i rradiated samples. Minerals were separated from spices in sodium tungs tate saturated solution and/or sodium polytungstate solution. The TL i ntensity of minerals which had undergone irradiation was significantly increased for all samples. However, the ranges of TL intensity of irr adiated and unirradiated samples overlapped. Clear discrimination has been obtained between the TL ratios of irradiated and unirradiated spi ces by using normalized measurement with reirradiation. The detection limit in terms of irradiation dose is 1kGy even in a sample that has b een irradiated 1 year prior to analysis. Normalization is the best tec hnique currently available for thermoluminescence analysis to identify irradiated spices.