IŞINLANMIŞ ÇÖREKOTU VE HAŞHAŞ ÖRNEKLERİNİN OSL TEKNİĞİ İLE TESPİTİ

Year 2022, Volume: 47 Issue: 5, 820 - 830, 30.10.2022

Ülkü Rabia Yüce

https://doi.org/10.15237/gida.GD22073

Abstract

Bu çalışmada, farklı markalara ait ışınlanmış çörek otu ve haşhaş örneklerinin hızlı, kolay ve ucuz tespiti için OSL (Optik Uyarmalı Lüminesans) okuyucunun kullanım potansiyeli mavi ışık uyarımı altında araştırıldı. Yerel marketlerden her bir gıda için üç farklı marka seçildi ve her marka gıda 1 kGy, 3 kGy, 5 kGy ve 7 kGy dozlarında Co-60 gama radyasyonu ile ışınlandı. Her bir doz için OSL sinyal şiddetleri hem ışınlamadan hemen sonra hem de ışınlamadan bir yıl sonra ölçüldü. Işınlanmayan örneklerin hiçbirinde OSL sinyali gözlenmezken, ışınlamadan sonra tüm örneklerin OSL sinyal şiddetlerinde önemli bir artış gözlendi. Ayrıca bazı haşhaş ve çörek otu markalarından elde edilen OSL sinyal şiddetlerinin, ışınlamadan bir yıl sonra dahi ışınlamanın belirlenmesine imkân verecek kadar yüksek olduğu belirlendi.

Keywords

OSL, Işınlanmış Gıda, Çörekotu, Haşhaş, Gama ışınlama

DETECTION OF IRRADIATED BLACK SEED AND POPPY SAMPLES BY OSL TECHNIQUE

Abstract

In this study, the potential of using OSL (Optically Stimulated Luminescence) reader for fast, easy and inexpensive detection of irradiated black cumin and poppy samples of different brands was investigated under blue light excitation. Three different brands were selected for each food from local markets and each brand of food was irradiated with Co-60 gamma radiation at doses of 1 kGy, 3 kGy, 5 kGy and 7 kGy. OSL signal intensities for each dose were measured both immediately after irradiation and one year after irradiation. While no OSL signal was observed in any of the non-irradiated samples, a significant increase in OSL signal intensities was observed in all samples after irradiation. In addition, it was determined that the OSL signal intensities obtained from some poppy and black seed brands were high enough to allow the determination of irradiation even one year after irradiation.

Keywords

OSL, irradiated food, black cumin, poppy, gama irradiation

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