Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains

Rice Science

卷:28

Maria Martin¹  Maria Chiara Fontanella²  Marco Romani²  Daniele Tenni³  Gian Maria Beone⁴ 

[1] Corresponding author.;

[2] Department for Sustainable Food Process, Catholic University of Sacred Heart of Piacenza, Piacenza 29100, Italy;

[3] Department of Agricultural, Forest and Food Sciences, University of Torino, Torino 10095, Italy;

[4] Rice Research Center, National Rice Board, Castello d’Agogna 27030, Italy;

关键词: rice;    arsenic;    inductively coupled plasma-mass spectrometer;    milling;    parboiling;    laser ablation;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study identified the role of milling and parboiling on arsenic (As) content and its species in large numbers of rice samples. Total As contents were 108 ± 33 μg/kg in polished rice grains (PR), 159 ± 46 μg/kg in unpolished rice grains (UR), 145 ± 42 μg/kg in parboiled polished rice grains (PPR) and 145 ± 44 μg/kg in parboiled unpolished rice grains (PUR). The percentages of inorganic As (iAs) were 66% ± 8% in PR and from 72% to 77% in other grain categories. The polishing process reduced the As content in the rice grains, removing outer part of the UR with high amount of As, whereas the parboiling technique transferred the semimetal content within the grain. Total As and iAs contents were not significantly different in UR, PPR and PUR, homogenizing its distribution inside the grains. The results allowed to understand how different operations affect As fate and its chemical forms in grains.

【 授权许可】

Unknown