방사선 조사한 라면 건조 스프에서 hydrocarbon류를 검출하여 이를 라면 스프의 방사선 조사 여부를 검지하는 데 활용하고자 하였다. 스프 재료를 개별, 또는 배합 전후에 방사선 조사하여, hexane으로 지방을 추출하고 Florisil column으로 분리한 hydrocarbon류를 GC를 사용하여 분석하였다. 10 kGy 조사한 팜유, 고춧가루, 참깨에서 비조사 시료에서는 검출되지 않는 hydrocarbon C17:2, C16:3, C17:1, C16:2 등이 검출되었다. 비조사 재료만을 사용하여 배합한 스프에서는 C17:2, C16:3, C17:1, C16:2가 검출되지 않았다. 팜유 또는 참깨만을 방사선 조사한 것을 사용한 배합 스프에서는 C17:2, C16:3, C17:1, C16:2이 검출되었으며, 고춧가루만 방사선 조사한 것을 사용한 배합 스프에서는 C17:2와 C16:3이 검출되었다. 비조사 재료를 배합한 후 방사선 조사하였을 때, 1 kGy 조사 시료에서 C17:2, C17:1, C16:2가 검출되었고, 5 kGy 및 10 kGy 조사한 시료에서 C17:2, C16:3, C17:1, C16:2가 다량 검출되었다.
Hydrocarbons in dry soup base and its ingredients in instant noodle were analyzed to determine whether the analysis of hydrocarbons is a potential method to detect post-irradiation of the soup base. Soup base ingredients were irradiated individually, irradiated before mixing, or mixed after irradiation. Lipids were extracted with hexane and hydrocarbons were separated from the lipids through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons C17:2, C16:3, C17:1, and C16:2 were detected in palm oil, red pepper powder, and sesame seeds irradiated at 10 kGy, but not in unirradiated ones. C17:2, C16:3, C17:1, and C16:2 were not detected in the soup base mixture of unirradiated ingredients. The four hydrocarbons were detected in the soup base mixture using irradiated palm oil or sesame seeds. In the mixture using irradiated red pepper powder, C17:2 and C16:3 were detected. When the soup mixture was irradiated after mixing unirradiated ingredients, C17:2, C17:1, and C16:2 were detected in the sample irradiated at 1 kGy, and C17:2, C16:3, C17:1, and C16:2 were in large amounts at 5 and 10 kGy.
