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Bound residues of phosphine in milled products of wheat.

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Relation http://ir.cftri.com/3218/
jfst-165-87
 
Title Bound residues of phosphine in milled products of wheat.
 
Creator Rangaswamy, J. R.
Sasikala, V. B.
 
Subject 26 Pesticide Chemistry
04 Wheat
 
Description Whole wheat flour (atta), refined wheat flour (maida) and semolina (soji or rawa) were fumigated with PH3 and the residue and P content were determined immediately after fumigation and 2, 4 and 7 days of airing and 60 days storage of these aired samples. PH3 desorption was also studied. The computed residue of PH3 (from amount desorbed) was always higher than the determinable level in all these products irrespective of days of airing. However, after 60 days, PH3 could not be determined but the computed values showed the presence of PH3 in atta and semolina but not in refined wheat flour. This difference, along with the presence of absorption bands (of spectra of PH3 residue - AgNO3 chromophore) other than at 400 nm provided evidence for the presence of chemically bound PH3. Irrespective of the period of airing a particular commodity will hold a definite amount of computed residue of PH3 and these values (p.p.m.) in 2, 4, and 7-day aired samples were in the ranges 0.31-0.39 in atta, 0.13-0.19 in maida and 0.22-0.28 in semolina. These computed residues arise due to slow and continuous decomposition of bound residues. Chemically bound residues were toxic to Tribolium castaneum. It was concluded that PH3 forms bound residues with wheat products, the amount depending upon the type of product.
 
Date 1987
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3218/1/JFST_24_1_1987_26-32.pdf
Rangaswamy, J. R. and Sasikala, V. B. (1987) Bound residues of phosphine in milled products of wheat. Journal of Food Science and Technology, 24 (1). 26-32, 6 ref.