Rice (
Oryza sativa) is the most important staple food in Japan, therefore, concentrations of essential and hazardous elements and their distributions in rice grains are of great concern. In this study, we measured concentrations of 19 elements in rice graings (
i.e. Na, Mg, Al, K, Ca, Ti, Mn, Fe, Co, Ni, Cu, Zn, As, Rb, Sr, Mo, Cd, Cs and Ba) by changing the polishing rates. We then compared the element amounts remained in rice grain after polishing with those in brown rice (total amounts) to provide distribution information of these elements in rice grains. The results showed that in milled rice (polishing rate:
ca. 92 %, after removal of bran), less than 50 % of the total amount in brown rice that remained contained Mg, Al, K, Ti, Mn, Fe, Rb, Sr, Cs and Ba. These elements were highly concentrated in bran compared to albumen. Alkaline and alkaline earth elements distributed similarly in rice grains; it was also found that stable Cs and
137Cs distributions were completely the same. Washing the milled grain is a general step to cook rice; thus we washed the milled rice (polishing rates: 92–96 %) and compared the concentration change. More than 50 % of the initial milled rice concentration that decreased involved Mg, Al, K and Ba, while increments were found for Na and Ca. This was possibly due to a high concentration in the tap water used for washing the rice grains.
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