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권오진,육흥선,차보숙,변명우 한국식품위생안전성학회 1996 한국식품위생안전성학회지 Vol.11 No.3
Irradiated and non-irradiated Korean medicinal herbs were extracted by water and 70% ethanol. Antimicrobial activity of these extracts were investigated against selected food hygiene microoganisms. The ethanol extracts of the non-irradiated Agrimonia pilosa ledebour japonica Nakai, Curcuma longa Linne and Angelica gigas Nakai were completely inhibited on four species of bacteria, such as Vibrio parahaemolyticus, Clostridium perfringenes, Bacillus subtilis and Staphylococcus aureus. Also, above four strains did not have antibacterial activity in the water-ethanol mixtures. Futhermore, the ethanol extracts of the non-irradiated Agrimonia pilosa ledebour Japonica Nakai, Curcuma ledoaria Roscoe, Curcuma longa Linne and Scutellaria baikalensis George were shown inhibitory effects against Aspergillus flavus and Penicillium islandicum. And the water extract of Scutellaria baikalensis George was the same effect to these molds. Essentially the same results were observed when samples irradiated at a dose of 10 kGy.
변명우,권오진,육흥선 한국식품위생안전성학회 1996 한국식품위생안전성학회지 Vol.11 No.3
D_(10) values obtained for radiation alone in Bacillus subtilis and Clostridium perfrigenes were 0.35-0.48 kGy in vegetative cells, and 2-2.08 kGy in spores, respectively. Irradiation dose of 24 kGy completely inhibited spores. In the case of heat treatment, D_(50, 60) values ranged from 10 to 14 minutes in vegetative cells, and D_(70, 80, 90), values ranged from 10 to 140 minutes in spores. In the case of combined treatment with heat and radiation, D_(10) values ranged from 1 to 1.25 kGy in vegetative cells, and from 3.42 to 3.61 kGy in spores. Thus, resistance of cells to gamma radiation did not seem to be influenced by pre-heating.
변명우,조성기,조한옥,육흥선,김성애,최강주 한국식품위생안전성학회 1994 한국식품위생안전성학회지 Vol.9 No.3
Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.