In this study, the validity of using the optically stimulated luminescence (OSL) technique as a scanning method for the detection of irradiated foodstuffs was investigated. Gamma-irradiated thyme, mint and clove samples were stimulated with a continuous wave blue light (CW-OSL) and their OSL signal sensitivity and stability properties were measured. While no OSL signal was observed for all non-irradiated spices, a significant increase in the intensity of OSL signals was noted for all samples after irradiation with 5 kGy, 10 kGy and 20 kGy. It was also observed that the measured OSL signals were well above the background level even after one year of irradiation. It is therefore concluded that irradiated thyme, mint and clove samples can clearly be identified using the CW-OSL technique without any pre-treatment even one year after irradiation. This result indicates that, where spices contain sufficient silicate minerals, the CW-OSL technique could be used as a method for detecting irradiation.

在这项研究中，研究了使用光学受激发光 (OSL) 技术作为检测辐照食品的扫描方法的有效性。用连续波蓝光 (CW-OSL) 刺激经伽马辐照的百里香、薄荷和丁香样品，并测量了它们的 OSL 信号灵敏度和稳定性。虽然所有未辐照的香料均未观察到 OSL 信号，但在用 5 kGy、10 kGy 和 20 kGy 辐照后，所有样品的 OSL 信号强度显着增加。还观察到，即使经过一年的辐照，测得的 OSL 信号也远高于背景水平。因此得出的结论是，使用 CW-OSL 技术可以清楚地识别经过辐照的百里香、薄荷和丁香样品，即使在辐照后一年也无需任何预处理。