在将大豆加工成日本传统产品的过程中,放射性和-90的行为
Hiromi Nabeshi1, Tomoaki Tsutsumi1, Rieko Matsuda1
1National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki Kanagawa 210-9501, Japan.
Journal of food protection
|December 25, 2025
概括
放射性 (r-Cs) 和-90 (90Sr) 在豆加工过程中表现不同. 分布在豆奶和产品中,而90集中在豆 (okara) 中.
科学领域:
- 食品科学 食品科学 食品科学
- 环境科学 环境科学
- 核化学 核化学 核化学
背景情况:
- 在2011年福岛事故之后,人们对食品中的放射性 (r-Cs) 和-90 (90Sr) 的担忧仍然存在.
- 关于在加工传统日本食品 (如大豆制品) 时的90Sr行为存在有限的数据.
研究的目的:
- 调查大豆加工成大豆牛奶,豆腐和玉米的过程中r-Cs和90Sr的分布和度变化.
- 为了比较r-Cs和90Sr在传统大豆食品加工中的行为.
主要方法:
- 来自福岛的大豆使用标准方法被加工成大豆牛奶,豆腐和尤巴.
- 对r-Cs和90Sr的放射性进行测量,分别使用高纯度的 gamma光谱和低背景气流计数器.
主要成果:
- 大约65%的r-Cs转移到大豆牛奶和30%转移到奥卡拉;豆腐和尤巴分别保留了21%和27%的大豆牛奶的r-Cs.
- 由于水蒸发,尤巴的r-Cs度比大豆奶高1.7倍.
- 90Sr主要在okara中发现,保留了初始数量的~64%,表明与r-Cs的不同行为.
结论:
- 放射性和90在豆制品加工过程中表现出不同的分区.
- 了解传统食品中的放射性核素行为对于准确的内部剂量评估和原材料管理至关重要.
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