EFFECT OF GRAIN FUMIGANTS ON LIPIDS IN-VIVO AND IN-VITRO

The effect of current and potential grain fumigants on food lipids was examined in two ways. First, wheat was fumigated in vivo and the lipi d extracted and compared with that from unfumigated wheat. Second, whe atgerm and canola oil were fumigated in vitro, and the fate of both fu migant and lipid was examined. The fumigants tested were phosphine, me thyl bromide, carbon disulfide, cyanogen, and carbonyl sulfide. Fumiga tion of wheat or oils had no effect on lipid composition as assessed b y Fourier transform infrared or ultraviolet spectroscopy. In fumigatio n of lipids in sealed containers, some fumigant was sorbed by the lipi d, but the fumigant was recovered intact after heating. The order of s olubility of fumigant in lipid was carbon disulfide > methyl bromide > cyanogen > phosphine = carbonyl sulfide.