Оптимізація пробопідготовки для визначення 90SR У харчових продуктах

Abstract

The aim: To determine the possibility of conducting studies of the radionuclide 90Sr in food products in accordance with GN 6.6.1.1-130-2006 «Permissible levels of radionuclides 137Cs and 90Sr in food products and drinking wate»" without concentration by the ashing method. Materials and methods: The article describes the method of calculating the minimum measuring concentration of food products. According to the results of the calculations, the products that can be measured without concentration are determined. Analytical, statistical and computational research methods were used during the work. At the stage of sample preparation for measurement, the question often arises in which form to measure the sample - native or ashed. The specific activities of food products in their native form are in many cases lower than the minimum measurable concentration (MMС) on the spectrometer. Therefore, in order to decide in what form to prepare the sample for research, before starting work, it is necessary to compare the capabilities of the spectrometer, the minimum measured concentration and the permissible level of 90Sr content in the research product. In order to solve the question of the need for ashing of the sample, calculations of MMC were carried out for each food product, as well as the weight of the raw product, necessary to obtain 0.01 kg of ash per measurement was calculated. Results: Tables are compiled based on the results of the calculations. One includes products whose activity can be measured without ashing, and the other includes products with ashing. The use of such tables makes it possible to optimize sample preparation for the study of 90Sr by the spectrometric method. Of the 50 groups of food products, 17 have been identified that can be studied in their native form, which saves time for sample preparation and increases the performance of the spectrometer.