{"title":"异丙硫醇在大米洗涤和蒸煮过程中的还原作用","authors":"Myung-Huk Kim, Mihyun Cho, Soboleva An, M. Im","doi":"10.11002/kjfp.2022.30.3.472","DOIUrl":null,"url":null,"abstract":"\n \n This study used gas chromatography combined with the microelectron capture\n detection method to determine the most effective washing and cooking methods for\n removing isoprothiolane from rice. The initial isoprothiolane concentrations in\n brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg,\n respectively. Residual concentrations declined with more washing cycles\n (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by\n increasing the temperature of the washing water from 5°C to 40°C\n (56.6-63.1% for brown rice; 67.1-74.9% for polished rice).\n Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide\n concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for\n polished rice. Reduction in isoprothiolane concentrations varied based on the\n rice cooker type and whether the rice was pre-soaked. Immediate cooking using an\n electric- or pressure-cooker showed 78.5% and 78.4%\n reduction in brown rice, compared with 94.0% and 94.0% for\n polished rice, respectively. Pre-cooking immersion for 30 min showed similar\n reductions of 83.4% and 83.4% in brown rice, versus 95.8%\n and 95.8% in polished rice. The results of this study suggest that the\n most effective method for removing residual isoprothiolane from both brown rice\n and polished rice was to wash six times (with vigorous rubbing during the 2nd\n and 3rd washing) in 7-fold water at 40°C, followed by immersion for 30\n min before cooking. Regardless of the type of rice cooker, heating is sufficient\n to remove an average of 83.4% and 95.8% of isoprothiolane from\n brown rice and polished rice, respectively.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Reduction effects of isoprothiolane during rice washing and\\n cooking\",\"authors\":\"Myung-Huk Kim, Mihyun Cho, Soboleva An, M. Im\",\"doi\":\"10.11002/kjfp.2022.30.3.472\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n This study used gas chromatography combined with the microelectron capture\\n detection method to determine the most effective washing and cooking methods for\\n removing isoprothiolane from rice. The initial isoprothiolane concentrations in\\n brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg,\\n respectively. Residual concentrations declined with more washing cycles\\n (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by\\n increasing the temperature of the washing water from 5°C to 40°C\\n (56.6-63.1% for brown rice; 67.1-74.9% for polished rice).\\n Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide\\n concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for\\n polished rice. Reduction in isoprothiolane concentrations varied based on the\\n rice cooker type and whether the rice was pre-soaked. Immediate cooking using an\\n electric- or pressure-cooker showed 78.5% and 78.4%\\n reduction in brown rice, compared with 94.0% and 94.0% for\\n polished rice, respectively. Pre-cooking immersion for 30 min showed similar\\n reductions of 83.4% and 83.4% in brown rice, versus 95.8%\\n and 95.8% in polished rice. The results of this study suggest that the\\n most effective method for removing residual isoprothiolane from both brown rice\\n and polished rice was to wash six times (with vigorous rubbing during the 2nd\\n and 3rd washing) in 7-fold water at 40°C, followed by immersion for 30\\n min before cooking. Regardless of the type of rice cooker, heating is sufficient\\n to remove an average of 83.4% and 95.8% of isoprothiolane from\\n brown rice and polished rice, respectively.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2022.30.3.472\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.30.3.472","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Reduction effects of isoprothiolane during rice washing and
cooking
This study used gas chromatography combined with the microelectron capture
detection method to determine the most effective washing and cooking methods for
removing isoprothiolane from rice. The initial isoprothiolane concentrations in
brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg,
respectively. Residual concentrations declined with more washing cycles
(19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by
increasing the temperature of the washing water from 5°C to 40°C
(56.6-63.1% for brown rice; 67.1-74.9% for polished rice).
Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide
concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for
polished rice. Reduction in isoprothiolane concentrations varied based on the
rice cooker type and whether the rice was pre-soaked. Immediate cooking using an
electric- or pressure-cooker showed 78.5% and 78.4%
reduction in brown rice, compared with 94.0% and 94.0% for
polished rice, respectively. Pre-cooking immersion for 30 min showed similar
reductions of 83.4% and 83.4% in brown rice, versus 95.8%
and 95.8% in polished rice. The results of this study suggest that the
most effective method for removing residual isoprothiolane from both brown rice
and polished rice was to wash six times (with vigorous rubbing during the 2nd
and 3rd washing) in 7-fold water at 40°C, followed by immersion for 30
min before cooking. Regardless of the type of rice cooker, heating is sufficient
to remove an average of 83.4% and 95.8% of isoprothiolane from
brown rice and polished rice, respectively.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.