title: [Changes in the cadmium content of rice during the milling process].
abstract: Milled rice and bran were prepared from brown rice (Oryza sativa japonica) using a commercial scale rice-mill to investigate the changes in cadmium (Cd) content caused by the milling process. Rice sample solution was prepared by microwave digestion using HNO3 and HF, then analyzed by ICP-MS. Cd was measured at m/z 114 in interference correction with MoO and Sn. The digestion method was validated with 4 kinds of certified reference material of "rice flour". We found that the Cd content was reduced only slightly by the milling process. When the Cd concentration of brown rice was regarded as 100, the relative content of the milled rice was 97 (average of 6 samples). In addition, the reduction of the Cd content was only slight when milled rice was processed to "wash-free" rice. The relative Cd content of the bran was 139 when that of brown rice was regarded as 100. These results support the hypothesis that the Cd content is not greatly decreased by the milling process.
authors.affiliation: Center for Food Quality, Labeling and Consumer Services: 2-1, Shintoshin, Chuo-ku, Saitama 330-9731, Japan.
authors.forename: Tomoaki
authors.initials: T
authors.lastname: Moriyama
authors.forename: Kumiko
authors.initials: K
authors.lastname: Shindoh
authors.forename: Yoji
authors.initials: Y
authors.lastname: Taguchi
authors.forename: Hisayoshi
authors.initials: H
authors.lastname: Watanabe
authors.forename: Akemi
authors.initials: A
authors.lastname: Yasui
authors.forename: Teruo
authors.initials: T
authors.lastname: Joh
mesh_terms: D002104:Cadmium / Q000032:analysis*; D005511:Food Handling; D012275:Oryza / Q000737:chemistry*
chemical_list: D002104:Cadmium