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Brief soaking at above‐gelatinization temperature reduces inorganic arsenic in cooked rice
Cereal Chemistry ( IF 2.2 ) Pub Date : 2020-05-30 , DOI: 10.1002/cche.10304 Guoying Chen 1 , Bunhong Lai 1 , Tuanwei Chen 2 , Hetong Lin 2 , Xuefei Mao 3
Cereal Chemistry ( IF 2.2 ) Pub Date : 2020-05-30 , DOI: 10.1002/cche.10304 Guoying Chen 1 , Bunhong Lai 1 , Tuanwei Chen 2 , Hetong Lin 2 , Xuefei Mao 3
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Rice contains an order of magnitude higher inorganic arsenic (iAs), a class 1 non‐threshold carcinogen, than other terrestrial crops. To reduce iAs in cooked rice, several methods have been proposed such as washing until clear, cooking with high water‐to‐rice ratio (W/R) then discarding excess water, or continuously percolating near‐boiling water. The traditional method practiced by 1.6 billion East Asians, washing and cooking with low W/R until dry, removes only a small percentage of iAs. A new approach was investigated to reduce iAs in cooked rice.
中文翻译：
在糊化温度以上短暂浸泡可减少煮熟米中的无机砷
稻米的无机砷（iAs）（一种非阈值致癌物）的含量比其他陆生作物高一个数量级。为了减少煮熟米饭中的iAs，已提出了几种方法，例如清洗至清澈，以高水/米比（W / R）烹饪，然后丢弃多余的水或连续渗入沸腾的水。16亿东亚人采用传统方法，即以较低的W / R进行洗涤和烹饪直到干燥，仅去除了很小一部分的iAs。研究了一种减少米饭中iAs的新方法。
更新日期：2020-05-30
中文翻译：
在糊化温度以上短暂浸泡可减少煮熟米中的无机砷
稻米的无机砷（iAs）（一种非阈值致癌物）的含量比其他陆生作物高一个数量级。为了减少煮熟米饭中的iAs，已提出了几种方法，例如清洗至清澈，以高水/米比（W / R）烹饪，然后丢弃多余的水或连续渗入沸腾的水。16亿东亚人采用传统方法，即以较低的W / R进行洗涤和烹饪直到干燥，仅去除了很小一部分的iAs。研究了一种减少米饭中iAs的新方法。
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