Rapid Quantification of Radioactive Strontium-90 in Fresh Foods via Online Solid-Phase Extraction–Inductively Coupled Plasma–Dynamic Reaction Cell-Mass Spectrometry and Its Comparative Evaluation with Conventional Radiometry

This paper describes a rapid quantification method for radioactive strontium ( 90 Sr) in fresh foods (perishable foods) and has been comparatively evaluated with the common classical radiometric quantification method. Inductively coupled plasma-dynamic reaction cell-mass spectrometry with online solid-phase extraction (cascade-ICP-MS) rapidly determines 90 Sr in a pure water-based sample. Despite its advantages, its application to fresh foods (perishable foods) has not yet been reported; however, the analytical potential of this method for fresh foods must be evaluated. In this study, 90 Sr was determined in 12 fresh foods via improved cascade-ICP-MS (Icas-ICP-MS). Addition and recovery tests were demonstrated using real samples of grape, apple, peach, Japanese pear, rice, buckwheat, soybean, spinach, shiitake mushroom, grass, sea squirt, and flounder. With a decomposed solution of Japanese pear, the measurement value coincided with the amount of spiked 90 Sr. The reproducibility of the measurements was represented by relative standard deviations of 14.2 and 5.0% for spiked amounts of 20 and 200 Bq/kg, respectively ( n = 10), and the recovery rates were 93.7 ± 7.1%. In this case, the limit of detection (LOD) was 2.2 Bq/kg (=0.43 pg/kg). These results were compared with the data obtained using a common classical radiometric quantification method (nitrate precipitation-low background gas flow counter (LBC) method) in the same samples. Both the methods showed equivalent performances with regard to reproducibility, precision, and LODs but different analysis times. Icas-ICP-MS required ∼22 min for analysis, whereas the nitrate precipitation-LBC method required 20 days, confirming that Icas-ICP-MS is the suitable method for analyzing 90 Sr in fresh foods.