沸騰水加熱処理におけるミツバからの<SUP>137</SUP>Csの溶出について

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  • Elimination of <SUP>137</SUP>Cs from Trefoil (Leaf and Stem), “Mitsuba”, <I>Cryptotaenia japonica Hassk</I>, Boiled in a Distilled and Salted Waters
  • 沸騰水加熱処理におけるミツバからの137Csの溶出について
  • フットウスイ カネツ ショリ ニ オケル ミツバ カラ ノ 137Cs ノ ヨウシュツ ニ ツイテ
  • Elimination of <SUP>137</SUP>Cs from Trefoil (Leaf and Stem), &ldquo;Mitsuba&rdquo;, <I>Cryptotaenia japonica Hassk</I>, Boiled in a Distilled and Salted Waters

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Elimination of 137Cs from highly accumulated trefoil (leaf and stem) through boiling in distilled and salted water were investigated in relation to study the effect of cooking and processing on biochemical states of radionuclides (RI) contaminat-ing in foods.<BR>(1) 137Cs was hardly eliminated from the trefoil immersed in a distilled water at room temperature (about 15°C) during 10 min.<BR>(2) 137Cs was considerably eliminated from the trefoil when boiled in a distilled water, 0.3-3.0% salt concentration of the water and soy sauce: about 40-60% (after 2 min), 70-85% (5 min) and 80-90% (10 min), respectively.<BR>(3) Elimination of 137Cs in the soy sauce (e.g. 77.0±2.9%, at 1% salt concentration after 10 min) was restrictive comparing to that in the salt water (93.4±2.3%) .<BR>These results are expected to contribute to evaluate the radiation exposure to man when a boiled trefoil contaminating with 137Cs was ingested.

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