Mercury(Hg)in rice is drawing mounting concern since methylmercury(MeHg)was found capable of accumulating in rice.In-vitro bioaccessibility is a feasible and reliable method to assess the health effects of Hg in rice and has been utilized in a number of studies.This study was done to investigate the impact of cultivar,planting location,and cooking on the total mercury(THg)and MeHg bioaccessibility of rice,for which multiple statistical analysis methods were used to analyze the significance of their effects.The THg concentrations of rice samples taken from non-Hg contaminated areas of China were all below 15 ng/g and their MeHg concentrations were below 2 ng/g.Cooking could significantly reduce the MeHg bioaccessibility of rice because the MeHg was mainly combined with protein and the protein will be denatured during the cooking process,and then the denatured MeHg is difficult to be dissolved into the liquid phase.Indica-and japonica-type rice cultivars did not show significant differentiation in either the concentration of Hg or its bioaccessibility.However,the glutinous rice type differed significantly from the above rice types,and it showed greater bioaccessibility of THg and MeHg due to its distinct protein contents and starch properties.Planting location can affect the Hg concentration in rice and THg bioaccessibility but has a limited impact on MeHg bioaccessibility.Based on these results,two macro factors(rice cultivar,planting location)are presumed to impact Hg bioaccessibility by how they affect micro factors(i.e.,Hg forms).

Ze Wu;Ping Li;Xinbin Feng

College of Eco-Environmental Engineering,Guizhou Minzu University,Guiyang 550025,China;Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 550025,China;State Key Laboratory of Environmental Geochemistry,Institute of Geochemistry,Chinese Academy of Sciences,Guiyang 550081,China

环境科学学报（英文版）

[1]Ze Wu;Ping Li;Xinbin Feng-.Assessing the factors impacting the bioaccessibility of mercury(Hg)in rice consumption by an in-vitro method)[J].环境科学学报（英文版）,2022(09):119-129

Cooking,Indica,glutinous

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