Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water
Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water
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DOI：
10.1371/journal.pone.0131608
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发表时间：
2015-07-22
期刊：
影响因子：
3.7
通讯作者：
Meharg, Andrew A.
中科院分区：
文献类型：
--
作者：
Carey, Manus;Xiao Jiujin;Meharg, Andrew A.
本文介绍了一种最大限度地去除致癌物质无机砷(As-I)的米饭烹调新方法。在常规的稻米蒸煮中，水与粮食是连续接触的，而且众所周知，水与稻米的蒸煮比越大，蒸煮过程中As-I被去除的越多，这表明粮食中的As-I在水中是可移动的。实验设计中，大米在接近沸水的连续渗流中煮熟，要么是低As-I含量，要么是不含As-I。这样做的好处不仅是将谷物暴露在大量的烹饪水中，而且还能物理地将从谷物中浸出的所有As-I清除到水接收容器中。对于所研究的稻米类型，论证了烹调水量与常规稻米蒸煮中As-I去除的关系。当水与米的比例为12：1时，As-I平均可去除57+/-5%，平均可去除6个全米和6个精米样品。测试了两种类型的渗滤技术，一种是在实验室环境下，通过冷凝沸水蒸汽并让新鲜蒸馏的热水通过谷物来回收烹饪水，另一种是在家庭环境中使用自来水来煮大米，这些大米保存在现成的咖啡渗滤器中。事实证明，这两种方法在去除烹调大米中的砷-I方面都非常有效，高达85%的砷-I从个别类型的大米中去除。与精米(n=27)和全谷米(n=13)相比，循环水实验平均去除59+/-8%和69+/-10%的As-I。对于咖啡渗滤，全米和精米之间没有差异，6个全米和6个精米样品的As-I去除效率为49+/-7%。该手稿探索了这种渗滤式烹饪水的潜在应用和进一步优化，高As-I的去除，发现。
A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (As-i) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water: rice cooking ratio, the more As-i removed by cooking, suggesting that the As-i in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in As-i, or As-i free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any As-i leached from the grain into the water receiving vessel. The relationship between cooking water volume and As-i removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57 +/- 5% of As-i could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing As-i from the cooking rice, with up to 85% of As-i removed from individual rice types. For the recycled water experiment 59 +/- 8% and 69 +/- 10% of As-i was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of As-i removal was 49 +/- 7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high As-i removal, discovery.