تأثیر روش پخت و زمان خیساندن بر غلظت فلزات سنگین (سرب، کادمیوم، نیکل و کروم) در برنج

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران

2 دانشیار گروه زراعت و اصلاح نباتات، دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران

3 مربی گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران

چکیده

برنج یکی از پرمصرف‌ترین غلات در جهان است. به‌همین دلیل بررسی میزان آلودگی آن به آلاینده‌های غذایی از جمله فلزات سنگین باید مورد توجه قرار گیرد. هدف از انجام این مطالعه در مرحله اول، تعیین میزان آلودگی به فلزات سنگین در نمونه‌های برنج رقم هاشمی برداشت‌شده به‌صورت تصادفی از سه منطقه ماسال، شاندرمن و صومعه‌سرا در غرب استان گیلان بود. در مرحله دوم تأثیر شرایط عمل‌آوری بر برنج استحصالی از منطقه آلوده، شامل دو عامل مدت‌زمان خیساندن برنج قبل از پخت و نحوه پخت (کته و آبکش) بر تغییرات فلزات سنگین (سرب، کادمیوم، کروم و نیکل) در برنج مصرفی مورد ارزیابی قرار گرفت. پس از اعمال مراحل آماده‌سازی و هضم، با به‌کارگیری دستگاه طیف‌سنجی جرمی پلاسمایی القایی (ICP-MS) غلظت فلزات سنگین اندازه‌گیری گردید. نتایج نشان داد که غلظت‌های کروم و نیکل در برنج برداشت ‌شده از منطقه شاندرمن به‌ترتیب با1/2 و ppm 35/1، اختلاف معنی‌داری را با دو منطقه دیگر و مقدار استاندارد داشت. طبق نتایج، شستشو و خیساندن برنج به نحو چشمگیری در کاهش محتوای فلزات سنگین مؤثر بود. همچنین پخت برنج به روش آبکش در مقایسه با روش کته در کاهش غلظت فلزات سنگین کارآمدتر عمل نمود. با توجه به تفاوت تأثیر تیمارهای خیساندن و روش‌های پخت مختلف در کاهش غلظت فلزات، به‌کارگیری 

کلیدواژه‌ها


عنوان مقاله [English]

Effects of rinsing and cooking methods on concentration of heavy metals (Pb, Cd, Ni, Cr) in rice

نویسندگان [English]

  • Azar Abbasi 1
  • Seyyed Mostafa Sadeghi 2
  • Mandana Tayefe 3
1 M.Sc. graduate of Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan,Iran
2 Associate Professor, Department of Agronomy and Plant Breeding, Lahijan Branch, Islamic Azad University, Lahijan, Iran
3 Instructor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan,Iran
چکیده [English]

Rice is one of the world's most commonly consumed cereals. Consequently, its contamination by food contaminants, including heavy metals, should be taken into consideration. The purpose of this study was to determine the level of heavy metal contamination in rice samples of Hashemi cultivar harvested randomly from three areas of Masal, Shanderman, and Soomehsara in the west of Gilan province. In the second stage, the effect of two factors of soaking time of rice before cooking and cooking method (drained and boiled) on changes of heavy metals in consumed rice was evaluated. Following the preparation and digestion steps, the concentration of heavy metals (lead, cadmium, chromium and nickel) was determined using induced plasma mass spectrometry (ICP-MS). The results showed that in comparison with the other two regions and the standard limit, the concentrations of Cr and Ni in rice harvested from the Shanderman region (with 2.1 and 1.35 ppm, respectively), were significantly higher contamination. The results showed that washing and soaking the rice were very effective in reducing the heavy metal content. Moreover, cooking rice using the drainage method was more effective in reducing the concentration of heavy metals than the boiled method. Due to the difference in the effect of soaking treatments and different sintering methods in reducing the concentration of metals, using a combination of 3 consecutive washes and 6 hours of soaking and cooking in both methods is introduced as the most effective treatment in reducing the concentration of heavy metals.

کلیدواژه‌ها [English]

  • Rice
  • Heavy metals
  • rice cooking
  • rice soaking
  •  

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