| 洪鸿加,李国栋.种植及烹饪对稻米砷和镉生物可给性的影响[J].农业环境科学学报,2026,45(3):552-559. |
| 种植及烹饪对稻米砷和镉生物可给性的影响 |
| Effects of cultivation and cooking on the bioaccessibility of arsenic and cadmium in rice |
| 投稿时间：2025-04-09 |
| DOI：10.11654/jaes.2025-0341 |
| 中文关键词: 稻米 生理原理提取法（PBET） 镉 砷 铁 |
| 英文关键词: rice physiologically based extraction test（PBET） cadmium arsenic iron |
| 基金项目:中央级公益性科研院所基本科研业务费专项资金资助项目（PM-zx097-202204-079） |
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| 中文摘要: |
| 为探究种植及烹饪对稻米砷和镉生物可给性的影响，本研究采用生理原理提取法（PBET）研究烹饪方式对不同水分管理条件下种植的稻米中有害元素砷和镉生物可给性的影响并揭示铁对两种元素生物可给性的影响。结果表明：同一种烹饪条件下，稻米砷、镉本底含量与消化溶出量呈显著正相关，其中砷平均溶出量大小趋势为淹水种植（0.60 mg·kg-1）>间歇淹水（0.52 mg·kg-1）>落干种植（0.49 mg·kg-1），镉平均溶出量大小趋势为落干种植（0.052 mg·kg-1）>间歇淹水（0.038 mg·kg-1）>淹水种植（0.030mg·kg-1）。烹饪后稻米砷和镉生物可给性平均为51.7%和21.3%，相较于水米比例1∶1，高水分烹饪（水米比为5∶1和10∶1）可显著降低砷和镉生物可给性，平均降幅分别为9.4%和16.0%。铁元素动态释放与砷溶出存在显著协同效应（r=0.44~0.80），而对镉生物可给性呈现抑制趋势（r=-0.49~-0.56）。研究表明，可通过优化种植水分管理（如落干种植降低稻米砷含量）、优化烹饪参数（水米比5∶1以上）及强化谷物铁营养调控等实现稻米砷和镉暴露风险防控。 |
| 英文摘要: |
| To investigate the effects of cultivation and cooking on the bioaccessibility of arsenic and cadmium in rice, this study employed the physiologically based extraction test（PBET）method to study the impact of cooking methods on the bioaccessibility of arsenic（As）and cadmium（Cd）in rice cultivated under different water management practices. Additionally, it aimed to elucidate the effect of iron on the bioaccessibility of these two elements. The results indicated that the raw concentrations of As and Cd in rice were significantly positively correlated with their bioaccessible concentrations during digestion. Notably, the average bioaccessible As levels followed the trend： continuous flooding（0.60 mg·kg-1）>intermittent flooding（0.52 mg·kg-1）>continuous drainage（0.49 mg·kg-1）. In contrast, the trend for Cd was opposite, with continuous drainage showing the highest levels（0.052 mg·kg-1）>followed by intermittent flooding（0.038 mg·kg-1）and continuous flooding（0.030 mg·kg-1）. After cooking, the average bioaccessibility of As and Cd in rice was determined to be 51.7% and 21.3%, respectively. Compared to a water-to-rice ratio of 1∶1, high-moisture cooking methods（with water-to-rice ratios of 5∶1 and 10∶1） significantly reduced the bioaccessibility of As and Cd, with average reductions of 9.4% and 16.0%, respectively. Furthermore, a significant positive correlation was observed between bioaccessible iron and As dissolution（r=0.44-0.80）, while bioaccessible iron exhibited an inhibitory effect on the bioaccessibility of Cd（r=-0.49--0.56）. The results demonstrated that the exposure risks of As and Cd in rice can be mitigated by optimizing water management practices（e. g., employing drainage treatments to reduce As in rice）, adjusting cooking parameters（such as maintaining a water-to-rice ratio greater than 5∶1）, and enhancing iron nutrition in the grains. |
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