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首页> 外文期刊>The Science of the Total Environment >Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements
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Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements

机译：改进的水稻烹饪方法，以最大化砷化元素的砷切除

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摘要

Inorganic arsenic (iAs) is a group 1 carcinogen, and consumption of rice can be a significant pathway of iAs exposure in the food chain. Although there are regulations in place to control iAs for marketed rice in some countries, additional measures are explored to remove arsenic from rice. Due to the surface-bound and soluble nature of iAs, previous studies have shown that it can be removed to a significant extent using different cooking methods. Towards this goal we modified and tested the absorption method in combination with four home-friendly cooking treatments (UA = unwashed and absorbed, WA = washed and absorbed, PSA = pre-soaked and absorbed, and PBA = parboiled and absorbed) using both brown and white rice (3 types each). The nutrient elements were measured using ICP-MS and arsenic speciation was carried out using LC-1CP-MS. Overall, our results show that PBA was the optimum approach assessed, removing 54% and 73% of inorganic arsenic (iAs) for brown and white rice respectively, raising the margin of exposure (MOE) by 3.7 for white rice and 2.2 times for brown rice, thus allowing the consumption of rice more safely for infants, children and adults. Other cooking treatments were effective in reducing the iAs concentration from white rice only. Here we also report changes in selected nutrient elements (P, K, Mg, Zn and Mn) which are relatively abundant in rice. In general, the treatments retained more nutrients in brown rice than white rice. No significant loss of Zn was observed from both rice types and the loss of other nutrients was similar or less than in comparison to reported losses from rice cooked in excess water in the literature. We conclude that PBA is a promising technique and further research is needed by including different regional rice types and water quality levels.
机译：无机砷（IAS）是1组致癌物，并且水稻的消耗可以是食物链中的IAS暴露的显着途径。虽然在某些国家设有监测米的IAS的规定，但探索了额外措施以从米中除去砷。由于IAS的表面结合和可溶性，先前的研究表明，可以使用不同的烹饪方法在很大程度上除去它。朝着这个目标，我们与四种家庭友好型烹饪处理组合（UA =未洗过和吸收，Wa =洗涤和吸收，PSA =预浸湿和吸收）和PBA =缓冲和吸收的吸收方法，使用棕色和白米（每种类型3种）。使用ICP-MS和使用LC-1CP-MS进行砷形式测量营养素元素。总体而言，我们的研究结果表明，PBA分别评估，除去54％和73％的棕色和白米米的无机砷（IAS）的最佳方法，将曝光率（MOE）的裕度提高3.7用于白米，棕色2.2倍米饭，从而让婴儿，儿童和成人更安全地消耗水稻。其他烹饪处理可有效地降低仅来自白米的IAS浓度。在这里，我们还报告了在水稻中相对丰富的所选营养素（P，K，Mg，Zn和Mn）的变化。通常，该治疗在糙米中保留更多的营养，而不是白米饭。从水稻类型中没有观察到Zn的显着损失，并且其他营养素的丧失相似或比与在文献中多余的水中的水稻的损失相似或少。我们得出结论，PBA是一种有前途的技术，需要进一步研究，包括不同的区域水稻类型和水质水平。

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  • 来源
    《The Science of the Total Environment》 |2021年第2期|143341.1-143341.9|共9页
  • 作者

    Manoj Menon; Wanrong Dong; Xumin Chen; Joseph Hufton; Edward J. Rhodes;

  • 作者单位

    Department of Geography University of Sheffield Sheffield S10 2TN United Kingdom;

    The School of Health and Related Research University of Sheffield Sheffield S10 2TN United Kingdom;

    The School of Health and Related Research University of Sheffield Sheffield S10 2TN United Kingdom;

    Department of Geography University of Sheffield Sheffield S10 2TN United Kingdom;

    Department of Geography University of Sheffield Sheffield S10 2TN United Kingdom Earth Planetary and Space Sciences University of California Los Angeles Los Angeles CA 90095 USA;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Brown rice; White rice; Inorganic arsenic; Absorption method; Cooking; Nutrients;

    机译：糙米;白米;无机砷;吸收法;烹饪;营养素;

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