Effects of polishing, cooking, and storing on total arsenic and arsenic species concentrations in rice cultivated in Japan

被引：106

作者：

Naito, Shigehiro ^{[1
]}

Matsumoto, Eri ^{[2
]}

Shindoh, Kumiko ^{[1
]}

Nishimura, Tsutomu ^{[2
]}

机构：

[1] Natl Agr & Food Res Org, Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[2] Japan Food Res Labs, Tama, Tokyo 2060025, Japan

来源：

FOOD CHEMISTRY | 2015年 / 168卷

关键词：

Rice; Total arsenic; Inorganic arsenic; Polishing; Washing; Cooking; Storage; COOKED RICE; NITRIC-ACID; SPECIATION; GRAIN; BIOAVAILABILITY; CHROMATOGRAPHY; EXTRACTION; CADMIUM; SPAIN; WATER;

D O I：

10.1016/j.foodchem.2014.07.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of polishing, cooking, and storing on total arsenic (As) and As species concentrations in rice were studied adopting typical Japanese conditions. Total and inorganic As levels in three white rice samples polished by removing 10% of bran by weight were reduced to 61-66% and 51-70% of those in brown rice. The As levels in the white rice after three washings with deionized water were reduced to 81-84% and 71-83% of those in raw rice. Rinse-free rice, which requires no washing before cooking because bran remaining on the surface of the rice was removed previously, yielded an effect similar to that of reducing As in rice by washing. Low-volume cooking (water:rice 1.4-2.0:1) rice to dryness did not remove As. The As content of brown rice stored in grain form for one year was stable. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：294 / 301

页数：8

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