| Qian Yuxin,Xie Yuhan,Shi Cen,et al.Determining radioactivity concentration of carbon-14 in seafood using a tube combustion system (or oxygen bomb combustion devices) coupled with liquid scintillation counting[J].Chinese Journal of Radiological Medicine and Protection,2025,45(9):892-897 |
| Determining radioactivity concentration of carbon-14 in seafood using a tube combustion system (or oxygen bomb combustion devices) coupled with liquid scintillation counting |
| Received:August 07, 2024 |
| DOI：10.3760/cma.j.cn112271-20240807-00299 |
| KeyWords:Seafood Tube combustion furnace Oxygen bomb combustion Liquid scintillation counting (LSC) 14C |
| FundProject: |
| Author Name | Affiliation | E-mail | | Qian Yuxin | Key Laboratory of Radiological Protection and Nuclear Emergency, China CDC, National Institute for Radiological Protection, Chinese Center for Disease Control and Prevention, Beijing 100088, China | | | Xie Yuhan | Key Laboratory of Radiological Protection and Nuclear Emergency, China CDC, National Institute for Radiological Protection, Chinese Center for Disease Control and Prevention, Beijing 100088, China | | | Shi Cen | Key Laboratory of Radiological Protection and Nuclear Emergency, China CDC, National Institute for Radiological Protection, Chinese Center for Disease Control and Prevention, Beijing 100088, China | | | Yin Liangliang | Key Laboratory of Radiological Protection and Nuclear Emergency, China CDC, National Institute for Radiological Protection, Chinese Center for Disease Control and Prevention, Beijing 100088, China | yinliangliang@nirp.chinacdc.cn | | Ji Yanqin | Key Laboratory of Radiological Protection and Nuclear Emergency, China CDC, National Institute for Radiological Protection, Chinese Center for Disease Control and Prevention, Beijing 100088, China | |
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| Abstract:: |
| Objective To develop a method for determining 14C in seafood using a tube combustion furnace (or oxygen bomb combustion devices) coupled with liquid scintillation counting (LSC), in order to accurately determine 14C in seafood. Methods Four categories of seafood samples (i.e., fish, crustaceans, mollusks, and algae) were collected. They were then subjected to high-temperature oxidation using a tube combustion furnace or oxygen bomb combustion devices to isolate CO2, followed by an analysis of the radioactivity concentration of 14C using LSC. The combustion conditions were optimized by investigating the heating nodes and rates in the oxidation combustion furnace, and the CO2 collection conditions were optimized by placing a NaOH absorption solution in the oxygen bomb combustion devices. Additionally, the optimal measurement conditions were determined by comparing the effects of varying scintillation cocktails and the dark adaptation time of two preparation methods, i.e., the adsorption and suspension method. Results When a tubular combustion furnace was used for oxidation and combustion, the optimal heating rate of the sample pyrolysis temperature zone was determined at 1.5℃/min. In this case, the combustion efficiency of various seafood could reach over 95%. When the oxygen bomb combustion devices were employed, placing NaOH solutions both inside and at the exhaust end increased absorption efficiency by 10% compared to the traditional practice of placing a NaOH solution only at the exhaust end. Samples prepared using the absorption method should be kept in the dark for at least 10 h before measurement using LSC, while samples prepared with the suspension methods should be kept for at least 20 h. The results obtained using two preprocessing devices and two sample preparation method were consistent, with a detection limit of 9.10 Bq/kg (dry samples). Compared to the suspension method (The relative standard deviation of the results obtained by two preprocessing devices were 9.00% and 8.27%), the absorption method (the corresponding relative standard deviation were 3.61% and 3.29%) exhibited higher precision in repeated measurements. Conclusions The aforementioned pretreatment devices and sample preparation method are suitable for determining 14C in seafood. |
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