Sengupta M K, Hossain M A, Mukherjee A, Ahamed S, Das B, Nayak B, Pal A, Chakraborti D
School of Environmental Studies, Jadavpur University, Kolkata 700032, West Bengal, India.
Food Chem Toxicol. 2006 Nov;44(11):1823-9. doi: 10.1016/j.fct.2006.06.003. Epub 2006 Jun 28.
Arsenic contamination of rice by irrigation with contaminated groundwater and secondarily increased soil arsenic compounds the arsenic burden of populations dependent on subsistence rice-diets. The arsenic concentration of cooked rice is known to increase with the arsenic concentration of the cooking water but the effects of cooking methods have not been defined. We tested the three major rice cooking procedures followed globally. Using low-arsenic water (As < 3 microg/L), the traditional method of the Indian subcontinent (wash until clear; cook with rice: water::1:6; discard excess water) removed up to 57% of the arsenic from rice containing arsenic 203-540 microg/kg. Approximately half of the arsenic was lost in the wash water, half in the discard water. A simple inexpensive rice cooker based on this method has been designed and used for this purpose. Despite the use of low-arsenic water, the contemporary method of cooking unwashed rice at rice:water::1:1.5-2.0 until no discard water remains did not modify the arsenic content. Preliminary washing until clear did remove 28% of the rice arsenic. The results were not influenced by water source (tubewell, dug well, pond or rain); cooking vessel (aluminium, steel, glass or earthenware); or the absolute weight of rice or volume of water. The use of low-As water in the traditional preparation of arsenic contaminated rice can reduce the ingested burden of arsenic.
受污染的地下水灌溉导致水稻受到砷污染，土壤中砷化合物含量继而增加，这加重了依赖水稻维持生计的人群的砷负担。已知煮熟米饭的砷含量会随着煮饭用水的砷含量增加，但烹饪方法的影响尚未明确。我们测试了全球普遍采用的三种主要水稻烹饪方法。使用低砷水（砷含量<3微克/升），印度次大陆的传统方法（冲洗至水清；米与水的比例为1:6煮饭；倒掉多余的水）能去除含砷量为203 - 540微克/千克大米中高达57%的砷。大约一半的砷在冲洗水中流失，另一半在倒掉的水中流失。基于这种方法设计了一种简单廉价的电饭煲并用于此目的。尽管使用了低砷水，但当代不冲洗大米、米与水的比例为1:1.5 - 2.0煮饭直至没有多余水倒掉的方法并没有改变砷含量。初步冲洗至水清确实能去除28%的大米砷含量。结果不受水源（管井、挖井、池塘或雨水）、烹饪容器（铝制、钢制、玻璃或陶制）、大米绝对重量或水量的影响。在传统方法中使用低砷水来处理受砷污染的大米可以减轻砷的摄入负担。
