韩国瓶装水中的氚活度浓度和辐射剂量:安全评估

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED
Y. Jung, J. Ryoo, Y.J. Heo, M. Lee, S.H. Lee
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引用次数: 0

摘要

在这项研究中,在韩国市售瓶装水中的氚活度浓度用两种分析方法测定:直接蒸馏和电解浓缩。2024年共收集并分析了36个瓶装水样本,其中包括四个国际品牌。使用蒸馏法分析的所有样品的氚浓度均低于最低可检测活性(MDA)。相比之下,富集法通过预浓缩氚,将MDA降低了至少一个数量级,使检测到的氚浓度范围从0.145 ± 0.029 Bq/L到1.082 ± 0.099 Bq/L。这些数值远低于世界卫生组织(世卫组织)饮用水中氚的指导值10,000 Bq/L。计算了不同年龄组的年有效剂量(aed),所有数值都低于ICRP建议的公众暴露限值1 mSv/年。这些发现表明,饮用所分析的瓶装水样品不会因氚暴露而造成重大的放射健康风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Tritium activity concentration and radiation doses in South Korean bottled water: A safety assessment
In this study, tritium activity concentrations in commercially available bottled water in South Korea were determined using two analytical methods: direct distillation and electrolytic enrichment. A total of 36 bottled water samples, including four international brands, were collected in 2024 and analyzed. All samples analyzed using the distillation method yielded tritium concentrations below the minimum detectable activity (MDA). In contrast, the enrichment method, by pre-concentrating tritium, reduced the MDA by at least one order of magnitude, enabling the detection of tritium concentrations ranging from 0.145 ± 0.029 Bq/L to 1.082 ± 0.099 Bq/L. These values were well below the world health organization (WHO) guideline of 10,000 Bq/L for tritium in drinking water. Annual effective doses (AEDs) were calculated for different age groups, and all values were orders of magnitude lower than the ICRP’s recommended limit of 1 mSv/year for public exposure. These findings indicate that the consumption of the analyzed bottled water samples does not pose a significant radiological health risk from tritium exposure.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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