As major food staple, rice (Oryza sativa L.) is c*ted in irrigated fifields absorbing widely trace elements wich may or may not migrate during processing types. Thus, we aimed to evaluate fifive national rice brands found in local market, in order to verify concentration of elements As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, Pb, Sb, Se, Sn, Sr, V, Tl and Zn, presenting the difffferences and migration patterns between brown, parboiled andpolished rice for each brand. Data were evaluated using ANOVA, post-hoc Tukey and PCA. The two major components presented 94.33% variance, indicating strong difffferentiation in samples by their processing types from their mineral composition. K is widely distributed over the grain, Mg, Fe and Ba are more distributed in the outer layers being more susceptible to loss, and Ca, Sr and Zn are more sensitive to the parboiling hydrothermal
process.
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赛默飞色谱及质谱 |
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