Concentrations of radiocarbon and isotope compositions of stable carbon in food

Noriko Sakamoto, Tomoyuki Ishida, Tatsumi Arima, Kazuya Idemitsu, Yaohiro Inagaki, Hirotaka Furuya, Hidehisa Kawamura, Nobuaki Matsuoka, Shinji Tawaki

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)323-328
Number of pages6
Journaljournal of nuclear science and technology
Issue number4
Publication statusPublished - Apr 2002

All Science Journal Classification (ASJC) codes

  • Nuclear and High Energy Physics
  • Nuclear Energy and Engineering


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