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ESR spectroscopy 를 이용한 방사선 조사 계란의 확인 KCI 등재

Identification of Irradiated Chicken Eggs by ESR Spectroscopy

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

Electron spin resonance (ESR) spectroscopy was used to detect irradiated chicken eggs, to investigate the effect of irradiation dose on the ESR signal intensity and to identify the stability of radicals under 77 days of storage. Raw chicken eggs were irradiated with doses of 0, 0.5, 1, 2, 3 and 5 kGy at room temperature using a Co-60 irradiator. The samples were prepared by separating, drying and powdering shells from the raw eggs. The irradiated chicken egg shells presented an asymmetric absorption in shape at g₁=2.0023±0.00004 and g₂=1.9979±0.00005, different from the non-irradiated ones. The strength of the ESR signal increased linearly with the applied doses (to 5 kGy). The intensity of the ESR signals after irradiation were stable even after 77-day of storage at 5℃ and/or room temperature.

저자
  • 양재승
  • 이선영
  • 남혜선