Exploring nutrient differences in Longjing 40 rice across processing grades and grain parts using advanced spectroscopy techniques for improved processing insights.

Taking rice Longjing 40 as the research object, different grades of rice were processed according to the dyeing method of GB/T 5502-2008 “Grain and Oil Inspection: Rice Processing Precision Inspection”, and 17 nutrients in different grades of rice were measured using an inductively coupled plasma mass spectrometer. The content of elements was quantitatively analyzed by X-ray photoelectron spectroscopy on the outer surface, near surface, near middle part and middle part of rice grain caryopsis. The results show that there are extremely significant differences (P<0.01) in 11 elements such as Na, Mg, K, Ca, Cr, Mn, Co, Cu, Zn, Rb and Sr in rice between different processing grades, and the 11 elements are different in different processing levels. The loss rate is different between grades; the contents of Na, K, Ca, and Fe elements in different parts of the rice grain are different. The contents of Na, K, Ca, and Fe on the surface of the caryopse are higher, while the contents in the near middle and middle part of the rice are lower. Nutrients are unevenly distributed in rice and will be lost to varying degrees during processing.

Introduction to Nutrient Analysis in Rice Processing

In the realm of agricultural and food science, understanding the nutrient distribution within staple foods is crucial for optimizing processing methods to preserve essential nutrients. This study focuses on Longjing 40, a specific rice variety, examining how different processing grades affect its nutritional content. The methodology adheres to the standards outlined in GB/T 5502-2008, “Grain and Oil Inspection: Rice Processing Precision Inspection,” employing advanced techniques such as inductively coupled plasma mass spectrometry (ICP-MS) and X-ray photoelectron spectroscopy (XPS) to analyze nutrient levels and elemental distribution within the rice grain caryopsis.

Methodological Approach to Assessing Nutritional Content

The research meticulously measured seventeen nutrients across different processing grades of Longjing 40 rice, revealing significant disparities in the content of eleven elements: sodium (Na), magnesium (Mg), potassium (K), calcium (Ca), chromium (Cr), manganese (Mn), cobalt (Co), copper (Cu), zinc (Zn), rubidium (Rb), and strontium (Sr). These findings underscore the profound impact processing grades have on the nutritional profile of rice, highlighting that the concentration and loss rates of these elements vary significantly between different processing levels.

Significant Nutritional Variability Across Processing Grades

Further, the study delves into the spatial distribution of elements within the rice grain, presenting a nuanced analysis of how the concentrations of Na, K, Ca, and iron (Fe) differ from the outer surface to the core of the caryopsis. The results indicate that the outer surface of the rice grain harbors higher concentrations of these elements compared to the near-middle and middle parts, pointing to an uneven distribution of nutrients within the grain. This spatial variance in nutrient concentration is a critical insight, suggesting that nutrients are not only differentially affected by processing but are also inherently unevenly distributed within the rice grain itself.

Spatial Distribution of Nutrients Within Rice Grains

The implications of these findings are significant for the rice processing industry and nutrition science. The pronounced differences in elemental content between different processing grades of rice illuminate the need for refined processing methods that minimize nutrient loss. Furthermore, the uneven distribution of nutrients within the grain challenges the conventional understanding of rice’s nutritional homogeneity, indicating that the nutritional value of rice can vary substantially depending on the part of the grain consumed.

Implications for Rice Processing and Nutritional Science

This study not only advances our understanding of the nutritional dynamics within staple foods like rice but also sets the stage for future research aimed at enhancing food processing techniques to conserve nutritional value. The insights gained from the quantitative analysis of elemental content across different rice grain sections and processing grades have the potential to inform more nuanced dietary recommendations and processing standards, ultimately contributing to the development of healthier and more nutritious food products.

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Original research was done by Song Chunlei, Zhang Dongjie, Li Zhijiang, Qian Lili

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