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含量,物种和毒性在芽大米中减轻了

Xin Zheng¹, Jing Hong¹, Jingyi Zhang¹

¹Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China.

Foods (Basel, Switzerland)

|July 29, 2023

概括

米在谷物中积累了无机 (iAs),其中化 (As(III)) 在谷物中比酸 (As(V)) 更为普遍. (Se) 生物强化显著降低了在作物中的积累和毒性.

科学领域:

农业科学农业科学
环境化学环境化学
食品安全食品安全

背景情况:

与其他作物相比,大米是有机和无机 (iAs) 的重要积累物.
由于大米的生物可用性,大米中的污染对人类健康构成风险.
了解大米谷中的的局部化和物种化对于风险评估至关重要.

研究的目的:

研究来自不同地理位置的米粒中 (As) 的局部化和物种化.
为了确定 (Se) 对积累和大米中毒性的影响.
评估Se生物强化作为减轻大米中污染的策略的潜力.

主要方法:

使用高性能液态染色学-诱导合等离子体质谱法 (HPLC-ICP-MS) 对26种米品种的总含量和物种 (酸As(III) 和酸As(V)) 的分析.
在抛光大米,棕大米和大米中比较含量和物种化.
对对发芽大米中积累的影响的实验评估.

主要成果:

抛光大米中的总含量在0.03-0.37毫克/公斤之间,观察到区域差异.
在抛光和棕大米中发现的化物 (As(III)) 度高于化物 (As(V)).
大米中的比重高于抛光大米,表明和内之间的积累.
同时暴露于显著降低了总,III和V在抛光大米中的积累,高达78.3%.

结论:

区域因素,土壤特性和大米品种影响的积累和物种化.
生物强化有效地缓解的积累,并减轻大米中的毒性.
的应用为减少大米作物的污染和确保食品安全提供了可行的策略.

关键词:

作为 (三) 的.作为 (((V) 的在HPLC-ICP-MS中使用.一个个个个个个的.发芽的发芽的发芽的米米饭米饭米饭米饭.

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