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Comparison of elemental contents of Korean space foods using instrumental neutron activation analysis

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Abstract

The analysis of mineral contents in space foods is needed to obtain an information on a comprehensive elemental composition as well as the investigation on the effects of human nutrition and health based on the dietary intake of mineral elements. Recently, six items of new Korean space foods (KSFs) such as kimchi, bibimbap, bulgogi, a ramen, a mulberry beverage and a fruit punch which was developed by the KAERI, and the contents of more than 15 elements in the samples were examined by using instrumental neutron activation analysis (INAA). Five biological certified reference materials, NIST SRM were used for analytical quality control. The results were compared with those of common Korean foods reported, and these results will be applied toward the identification of irradiated foods.

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Acknowledgments

This project has been carried out under the nuclear research and development program by the Ministry of Education, Science and Technology, Republic of Korea.

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Authors and Affiliations

  1. Korea Atomic Energy Research Institute, 1045 Daedeok-daero, Yuseong-gu, Daejeon, 305-353, Republic of Korea

    Yong Sam Chung, Sun Ha Kim, Gwang Min Sun, Jong Myoung Lim, Jong Hwa Moon, Kye Hong Lee, Young Jin Kim, Jong Il Choi & Ju Woon Lee

Authors
  1. Yong Sam Chung
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  2. Sun Ha Kim
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  3. Gwang Min Sun
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  4. Jong Myoung Lim
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  5. Jong Hwa Moon
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  6. Kye Hong Lee
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  7. Young Jin Kim
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  8. Jong Il Choi
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  9. Ju Woon Lee
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Correspondence to Yong Sam Chung.

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Chung, Y.S., Kim, S.H., Sun, G.M. et al. Comparison of elemental contents of Korean space foods using instrumental neutron activation analysis. J Radioanal Nucl Chem 291, 223–229 (2012). https://doi.org/10.1007/s10967-011-1215-7

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  • DOI: https://doi.org/10.1007/s10967-011-1215-7

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