摘要
当前,中国稻米的重金属食品安全风险普遍受到关注,加工工艺对大米中重金属含量有一定影响。文章主要研究大米在浸泡过程中重金属含量变化的规律,为米线、米糕、米酒等大米类食品的重金属食品安全风险评估提供基础数据。结果表明,大米在浸泡过程中,部分重金属元素会迁移到浸泡液中,温度越高,迁移越多;以30℃浸泡30h为终点,则As、Hg、Pb、Cd的迁移量分别是43.48%,60.26%,39.22%,33.71%,所以,浸泡可减少大米中重金属元素含量,提高其食用安全性。
In nowadays, food safety risk of heavy metal in rice has caused common concern, and processing has notable influence on the content of heavy metal in rice. In the present papers, the effects of soaking on the content of heavy metals in rice were studied,in order to provide basic data for food safety risk evaluation about rice noodle, rice cakes, and rice paste. The results showed that,during the soa- king process,a part of heavy metals migrate to the soaking liquid,the higher the temperature, the more the migration~ soaking at 30 ℃ for 30h,the content of migrated As,Hg,Pb,Cd are 43.48%,60.26%, 39.22% ,33.71% ,respectively. Thus, soaking could reduce the contents of heavy metals in rice, and improve its edible safety.
出处
《食品与机械》
CSCD
北大核心
2013年第5期66-67,79,共3页
Food and Machinery
基金
稻谷及副产物深加工国家工程实验室开放基金项目(编号:2013-1)
