Comparison and determination of elemental composition in Korean space foods using instrumental neutron activation analysis

A quantitative analysis of mineral contents in several kinds of foods is needed to obtain information on a comprehensive elemental composition as well as an investigation on the effects of human health and nutrition based on the dietary intake of mineral elements. In 2012, six kinds of new Korean space foods (KSF) such as sweet pumpkin porridge, dakgalbi (spicy grilled chicken), Manila clam porridge, ox leg bone-cabbage soup, ginseng-chicken porridge, and chicken curry rice were developed by KAERI, and the contents of more than 15 elements in the samples were determined using an instrumental neutron activation analysis. A certified reference material associated with a biological food sample was used for analytical quality control. The analytical results were evaluated according to the elemental concentrations with KSF samples and compared with the reported values. These results will be applied toward the identification of gamma-irradiated foods.