强化生物预煮米和非强化生物预煮米中锌、铁和植酸的保留情况。
Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice.
作者信息
Taleon Víctor, Gallego Sonia, Orozco Juan Camilo, Grenier Cecile
机构信息
HarvestPlus, c/o International Food Policy Research Institute (IFPRI), 1201 Eye Street, NW, Washington, DC 20005, USA.
HarvestPlus, The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia.
出版信息
Food Chem X. 2020 Sep 29;8:100105. doi: 10.1016/j.fochx.2020.100105. eCollection 2020 Dec 30.
Biofortified rice with high Zn concentration could reduce Zn deficiency in South Asia. This population frequently parboils rice. True retention (TR) of Zn, Fe and phytic acid after parboiling and milling was evaluated in biofortified and non-biofortified rice. TR in milled non-parboiled rice was 63.8-89.6% for Zn, 21.1-44.5% for Fe and 16.4-40.3% for phytic acid, whereas in milled parboiled rice TR was 49.8-72.2% for Zn, 23.4-36.7% for Fe and 22.0-33.3% for phytic acid. Milled parboiled rice resulted in lower Zn TR compared to milled non-parboiled. These results suggest that Zn moves from the inner endosperm towards the outer layers during parboiling, regardless of initial Zn concentration, consequently, once milled, the potential impact of Zn intake on Zn deficiency from parboiled rice is less than non-parboiled rice. Despite Zn losses during processing, biofortified rice could provide over 50% of the Zn EAR for children.
高锌浓度的生物强化大米可以减少南亚地区的锌缺乏情况。该地区人群经常煮半熟大米。对生物强化大米和非生物强化大米在煮半熟和碾磨后锌、铁和植酸的真保留率（TR）进行了评估。未煮半熟的碾磨大米中锌的真保留率为63.8 - 89.6%，铁为21.1 - 44.5%，植酸为16.4 - 40.3%；而煮半熟的碾磨大米中锌的真保留率为49.8 - 72.2%，铁为23.4 - 36.7%，植酸为22.0 - 33.3%。与未煮半熟的碾磨大米相比，煮半熟的碾磨大米锌的真保留率更低。这些结果表明，无论初始锌浓度如何，在煮半熟过程中锌会从胚乳内部向外层移动，因此，一旦碾磨，煮半熟大米中锌摄入对锌缺乏的潜在影响小于未煮半熟的大米。尽管在加工过程中锌会损失，但生物强化大米可为儿童提供超过50%的锌EAR。
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