蒸谷晚籼米的制备及其无机元素和农药残留分析

Preparation of parboiled late indica rice and analysis of its inorganic elements and pesticide residue

对蒸谷晚籼米加工工艺中的浸泡、汽蒸、干燥三个重要环节进行了实验,并对蒸谷晚籼米中重要无机元素含量和有机磷农药残留进行了分析。实验结果表明,蒸谷晚籼米制备过程中浸泡、汽蒸和干燥的工艺条件为:在70℃水中浸泡2.5h,于100℃下汽蒸30min,先在110℃下干燥3h后,再在60℃下干燥4h。在此条件下生产的蒸谷晚籼米爆腰率为7.6%,远低于普通白米加工的爆腰率;蒸谷后晚籼米总灰分含量比未蒸谷前增加了34.5%,其中Ca、Fe、Zn等重要无机元素的含量明显增加;此外蒸谷晚籼米中未检出有机磷农药,说明蒸谷晚籼米食用安全性高。

By means of single-factor analysis the processing parameters for soaking,steaming,drying in the preparation of the parboiled late indica rice had been decided.The content of inorganic elements as well as the pesticide residues in the parboiled rice was analyzed with Flame Atomic Absorption Spectrometry and Gas Chromatography respectively.The results suggested that the optimal parameters were：soaking in 70℃ warm water for 2.5h,steaming at 100℃ for 30min,drying at 110℃ for 3h,then at 60℃ for 4h.Under the optimal conditions,the crack rate of the parboiled rice was 7.6%,which far less than that of the general rice.Compared with the unparboiled rice,the total ash content in the parboiled rice was rised by more than 30%,in which the content of Ca,Fe,Zn elements increased significantly.Besides,there was no organic phosphorus pesticides found in the parboiled rice,which indicated its high edible safety.