A paper chromatographic technique for screening volatile chemicals for their reactivity with the constituents of foods.

Majumder, S. K. and Godavari Bai, S. and Muthu, M. and Krishnamurthy, K. (1965) A paper chromatographic technique for screening volatile chemicals for their reactivity with the constituents of foods. Journal of Chromatography, 17. pp. 373-381.

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Abstract

Fumigants, a class of volatile chemicals which are basically toxic to insects and mammals, have been used for the control of insects in food and other commodities throughout the worldl. The use of such fumigants in the control of microflora on foodgrains has also been reportedz- 6. One of the ‘most important factors governing the choice or rejection of any particular chemical as a fumigant is the extent of its chemical reactivity with constituents of the food or commodity being subjected to treatment. Some fumigants are not only unstable, and decompose when sorbed by a commodity, but also react chemically to form new compounds, which can be either degradation or addition products with the constituents in the fumigated materials. These products may be toxic and remain in the commodity as residues”-7. Under the Food and Drug Laws of various countries, the amount of residue which can be permitted in different foodstuffs has been prescribed. In order to establish the tolerances for residues, data on the fate of the fumigant reaction products have to be collected. The methods or techniques which have been employed for such studies are extremely time consuming and difficult+8. WINTERINGNAR~ eC aZ.8 found that when methyl bromide is used as a fumigant a portion is physically adsorbed which irreversibly combines with one or more constituents of wheat. The gluten or protein fraction of the wheat accounted for 80 O/O decomposition. These studies involved combined radioactive tracer and chromatographic techniques. A high level of bromide residues was estimated in this laboratoryBvr0 after the fumigation of cashewnuts, groundnuts and copra (dry coconut cups). Estimation of the amino acids of the fumigated and unfumigated defatted cashewnut, groundnut and coconut meals, by the paper chromatographic and calorimetric methodsi showed a decrease in the concentration of methionine after fumigationlo. In view of the above evidence of the reaction of a fumigant with amino acids it was of interest to examine paper chromatograms spotted with non-radioactive amino acids for reactivity with the gaseous chemicals during fumigation.

Item Type:	Article
Uncontrolled Keywords:	fumigant, volatile chemicals, cashewnuts, groundnuts, copra paper chromatographic, calorimetric methods
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jun 2011 11:09
Last Modified:	28 Dec 2011 09:40
URI:	http://ir.cftri.res.in/id/eprint/2531

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