This study identified the role of milling and parboiling on arsenic (As) content and its species in large numbers of rice samples. Total As contents were 108 ± 33 μg/kg in polished rice grains (PR), 159 ± 46 μg/kg in unpolished rice grains (UR), 145 ± 42 μg/kg in parboiled polished rice grains (PPR) and 145 ± 44 μg/kg in parboiled unpolished rice grains (PUR). The percentages of inorganic As (iAs) were 66% ± 8% in PR and from 72% to 77% in other grain categories. The polishing process reduced the As content in the rice grains, removing outer part of the UR with high amount of As, whereas the parboiling technique transferred the semimetal content within the grain. Total As and iAs contents were not significantly different in UR, PPR and PUR, homogenizing its distribution inside the grains. The results allowed to understand how different operations affect As fate and its chemical forms in grains.

本研究确定了碾磨和蒸煮对大量大米样品中砷 (As) 含量及其种类的作用。精米 (PR) 的总砷含量为 108  ±  33  μg/kg，未精米 (UR) 的总砷含量为159  ±  46 μg/kg，蒸谷米 (PPR) 的总砷含量为 145  ±  42  μg/kg 和 145  ±  44  μg/kg 在半熟未抛光米粒 (PUR) 中。无机 As (iAs) 的百分比为 66%  ± PR 为 8%，其他谷物类别为 72% 至 77%。抛光工艺降低了米粒中的 As 含量，去除了含有大量 As 的 UR 的外部部分，而预煮技术则转移了米粒内的半金属含量。UR、PPR 和 PUR 中的总 As 和 iAs 含量没有显着差异，使其在晶粒内的分布均匀。结果有助于了解不同的操作如何影响谷物中的砷命运及其化学形式。