A paper chromatographic technique for screening volatile chemicals for their reactivity with the constituents of foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2531/
JCR-02-65 |
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| Title |
A paper chromatographic technique for screening volatile chemicals for their reactivity with the constituents of foods.
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| Creator |
Majumder, S. K.
Godavari Bai, S. Muthu, M. Krishnamurthy, K. |
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| Subject |
06 Chromatography
18 Processed foods |
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| Description |
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.
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| Date |
1965
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2531/1/Journal_of_Chromatography_A%2C_Volume_17%2C_1965%2C_Pages_373-381.pdf
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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