浸泡与发芽对蒸谷米镉含量的影响  

Effect of Soaking and Germination on Cadmium Content in Parboiled Rice

作　　者：刘淼淼 孙倩倩[1] 张波[1] 周国燕[2] 郭波莉[1] Liu Miaomiao;Sun Qianqian;Zhang Bo;Zhou Guoyan;Guo Boli(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 1001932;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]上海理工大学健康科学与工程学院,上海200093

出　　处：《中国食品学报》2024年第7期261-268,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2020YFC1606800)。

摘　　要：目的:探讨稻谷发芽与糙米发芽两种发芽方式对蒸谷米镉含量的影响,并对工艺条件进行优化,为降低蒸谷米的镉含量提供技术参考。方法:以湘早籼24号稻谷为试验材料,设置浸泡不发芽、浸泡发芽、浸泡发芽+二次浸泡3种处理方式,分析比较浸泡、发芽与二次浸泡对稻谷发芽和糙米发芽的蒸谷米镉含量的影响,并对柠檬酸浓度、浸泡时间、浸泡温度进行单因素及正交试验优化,选出最佳蒸谷米降镉工艺条件。结果:糙米发芽的蒸谷米镉含量降低效果优于稻谷发芽,糙米发芽的二次浸泡工艺优化后,得到最佳工艺组合为柠檬酸浓度0.15 mol/L,浸泡时间24 h,浸泡温度35℃。结论:发芽可以降低镉与蛋白的结合能力,二次浸泡后镉含量显著下降,与稻谷发芽处理相比,糙米发芽工艺的蒸谷米镉含量更低,经过二次浸泡条件优化,在最佳工艺组合条件下镉降低率为56.34%。Objective:The purpose of this study was to explore the effects of rice and brown rice germination on the cadmium content of parboiled rice,and optimize the technological conditions,so as to provide technical reference for reducing the cadmium content of parboiled rice.Methods:Xiangzaoxian 24 rice was used as the experimental material,three treatments of soaking without germination,soaking germination,soaking germination+secondary soaking were set up.The effects of soaking,germination and secondary soaking on the cadmium content of parboiled rice and brown rice were analyzed and compared.The single factor optimization and orthogonal experiments of citric acid concentration,soaking time and soaking temperature were carried out for the germination process of brown rice with good effect of reducing cadmium content.Results:The effect of reducing cadmium content of brown rice sprouting steamed rice was better than that of rice germinating.After optimizing the secondary soaking process of brown rice germination,the optimum process was obtained as follows:citric acid concentration 0.15 mol/L,soaking time 24 hours,soaking temperature 35℃.Conclusions:Germination could reduce the binding ability of cadmium and protein,and the cadmium content decreased significantly after secondary soaking.Compared with rice germination treatment,the cadmium content of brown rice parboiled rice was lower.The optimum combination of cadmium content of brown rice was 56.34%.

关 键 词：稻谷 糙米 蒸谷米 浸泡 镉 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]