Effects of soaking process on arsenic and other mineral elements in brown rice

doi:10.1016/j.fshw.2020.01.005

	Effects of soaking process on arsenic and other mineral elements in brown rice
	Zhang, Fan 2; Gu, Fengying ; Yan, Huili 3; He, Zhenyan3 ; Wang, Bolun 2; Liu, Hao 2; Yang, Tingting 2; Wang, Feng 1
	2020
发表期刊	FOOD SCIENCE AND HUMAN WELLNESS
卷号	9 期号:2 页码:168-175
摘要	One of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua Xiang No. 2) and Indica rice (Ye Xiang You No. 3) were selected for studying the effects of soaking on arsenic concentrations, species, and distributions. Results revealed that soaking can efficiently remove arsenic in these two rice varieties, and the main part of removal is endosperm with the maximal rate of about 40%. Inorganic arsenic (I-As) (about 85%) is the main species of arsenic reduction. Meanwhile, the variations of four other elements (i.e., Mg, Ca, Zn, and Fe) were analyzed. Collectively, the findings of this study indicate that soaking can efficiently remove arsenic in brown rice under controlled soaking conditions, which thereby reduces the arsenic intake for brown rice customers. (C) 2020 Society information. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
关键词	Brown rice Soaking Total arsenic Arsenic species Distribution
学科领域	Food Science & Technology ; Nutrition & Dietetics
DOI	10.1016/j.fshw.2020.01.005
收录类别	SCI
语种	英语
WOS关键词	SPECIATION ; WATER ; BRAN ; BIOACCESSIBILITY ; GERMINATION ; POLLUTION ; REMOVAL ; WHEAT ; RISK ; ACID
WOS研究方向	Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000546891000009
出版者	KEAI PUBLISHING LTD
文献子类	Article
出版地	BEIJING
EISSN	2213-4530
资助机构	Special National Key Research and Development Plan [2016YFD0400204] ; Ministry of Science and Technology of the People's Republic of ChinaMinistry of Science and Technology, China [2015FY111300] ; Technology Innovation Program of the Chinese Academy of Agricultural Sciences [CAAS-ASTIP-201X-IAPPST]
作者邮箱	wangfeng@caas.cn
作品OA属性	gold
引用统计	被引频次：13[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/21685
专题	中科院北方资源植物重点实验室
作者单位	1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China 2.Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China 3.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China 4.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Fan,Gu, Fengying,Yan, Huili,et al. Effects of soaking process on arsenic and other mineral elements in brown rice[J]. FOOD SCIENCE AND HUMAN WELLNESS,2020,9(2):168-175.
APA	Zhang, Fan.,Gu, Fengying.,Yan, Huili.,He, Zhenyan.,Wang, Bolun.,...&Wang, Feng.(2020).Effects of soaking process on arsenic and other mineral elements in brown rice.FOOD SCIENCE AND HUMAN WELLNESS,9(2),168-175.
MLA	Zhang, Fan,et al."Effects of soaking process on arsenic and other mineral elements in brown rice".FOOD SCIENCE AND HUMAN WELLNESS 9.2(2020):168-175.

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