物种化以及pantavat (一夜浸泡的米饭) 中的有毒和营养元素
Mohammad Mahmudur Rahman1, Jörg Rinklebe2, Ravi Naidu3
1Global Centre for Environmental Remediation (GCER), College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW 2308, Australia; crc for Contamination Assessment and Remediation of the Environment (crcCARE), The University of Newcastle, Callaghan, NSW, 2308, Australia; Department of General Educational Development, Faculty of Science & Information Technology, Daffodil International University, Ashulia, Savar, Dhaka, 1207, Bangladesh.
浸泡大米,就像一夜浸泡大米 (pantavat) 一样,可以减少高达30%的 (As). 然而,这一过程也降低了必需的营养素,如,和.
科学领域:
- 食品科学 食品科学 食品科学
- 环境化学环境化学
- 营养科学 营养科学
背景情况:
- 一夜浸泡的米饭 (pantavat) 是一种流行的菜,在2021年在澳大利亚的MasterChef上亮相后引起了人们的注意.
- 米可以从环境中积累 (As) 等有毒元素,造成健康风险.
- 了解食品制备方法对有毒元素和营养水平的影响对于公共卫生至关重要.
研究的目的:
- 评估浸泡对 (As) 和其他有毒元素以及三种水品种的营养保留/除去的影响.
- 通过浸泡和来清除总和无机As的百分比.
- 评估在米制备过程中基本营养水平 (,,,,,,,铁,硫,) 的变化.
主要方法:
- 三种大米 (巴斯马蒂,棕和卡利吉拉) 被一夜浸泡 (pantavat制备).
- (As) 和营养含量在浸泡和之前和之后被分析,使用没有As的自来水做饭.
- 使用标准分析技术来量化元素度.
主要成果:
- 与巴斯马提和卡利吉拉大米相比,棕大米最初含有亚 (As) 的两倍.
- 用无酸盐水浸泡和,从大米中去除高达30%的总酸盐.
- 浸泡降低了21%至29%的 (As),在巴斯马蒂和棕大米中除掉了13%的无机As.
- (Ca) 含量显著增加,而 (K), (Mo) 和 (Se) 含量由于浸泡和而大幅下降.
- (Mg),铁 (Fe),硫 (S) 和 (P) 的含量基本保持不变.
结论:
- 浸泡大米 (pantavat) 是一种有效的方法,可以将 (As) 含量降低高达30%.
- 在减少有毒元素的同时,浸泡和也会导致大量的有益营养物质损失,如 (K), (Mo) 和 (Se).
- 使用无酸盐水制备Pantavat可以最大限度地减少暴露,但需要考虑营养损失.
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