熱発光による照射香辛料検知法の比較検討

DOI 日本農学文献記事索引 Web Site 被引用文献1件 参考文献17件

書誌事項

タイトル別名
  • Comparative Study of Thermoluminescence Detection Methods for lrradiated Spices
  • ネツ ハッコウ ニ ヨル ショウシャ コウシンリョウ ケンチホウ ノ ヒカク

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抄録

The thermoluminescence (TL) detection methods for irradiated spices were compared using spice samples obtained on the Japanese market, irradiated at doses of 1, 5, 10 and 30kGy and stored for 1 year before analysis. The TL intensities of irradiated spices were stable for 1 year after irradiation. Measurement with whole samples failed to identify irradiated samples. Minerals were separated from spices in sodium tungstate saturated solution and/or sodium polytungstate solution. The TL intensity of minerals which had undergone irradiation was significantly increased for all samples. However, the ranges of TL intensity of irradiated and unirradiated samples overlapped. Clear discrimination has been obtained between the TL ratios of irradiated and unirradiated spices by using normalized measurement with reirradiation. The detection limit in terms of irradiation dose is 1kGy even in a sample that has been irradiated 1 year prior to analysis. Normalization is the best technique currently available for thermoluminescence analysis to identify irradiated spices.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 36 (1), 55-61_1, 1995

    公益社団法人 日本食品衛生学会

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