Concentrations of Radiocarbon and Isotope Compositions of Stable Carbon in Food

Noriko SAKAMOTO Institute of Environmental Systems, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581

Tomoyuki ISHIDA Institute of Environmental Systems, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581

Tatsumi ARIMA Institute of Environmental Systems, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581

Kazuya IDEMITSU Institute of Environmental Systems, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581

Yaohiro INAGAKI Institute of Environmental Systems, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581

Hirotaka FURUYA Institute of Environmental Systems, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581

Hidehisa KAWAMURA Kyushu Environmental Evaluation Association, 1-10-1 Matsukadai, Higashi-ku, Fukuoka, 813-0004

Nobuaki MATSUOKA Kyushu Environmental Evaluation Association, 1-10-1 Matsukadai, Higashi-ku, Fukuoka, 813-0004

Shinji TAWAKI Kyushu Environmental Evaluation Association, 1-10-1 Matsukadai, Higashi-ku, Fukuoka, 813-0004

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Abstract

The ¹⁴C activities and/or á¹³C values were measured for tree rings, rices, edible oils, flavors, beers, chickens and eggs. The ¹⁴C activity in 1999 ranged from 14.4 to 14.8dpm/g.C for those of tree rings and rices. The ¹⁴C activities of oils were in good agreement with the present atmospheric one. The ¹⁴C activities of flavors could differentiate petrochemically derived compounds from natural products. On the other hand, the Δ¹³C value could distinguish between C₃ and C₄ plants for the main ingredient of oils, flavors and beers. For chickens and eggs, & Delta;¹³C values reflected their diet. In addition, large variation of Δ¹³C values was observed among components of eggs.

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Concentrations of Radiocarbon and Isotope Compositions of Stable Carbon in Food

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Concentrations of Radiocarbon and Isotope Compositions of Stable Carbon in Food

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