Monitoring of Aluminium Phosphide Residues in Wheat and Wheat Flour

밀과 밀가루 중 알루미늄포스파이드 잔류량 모니터링

  • Choi, Yong-Hoon (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration) ;
  • Yoon, Sang-Hyeon (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration) ;
  • Hong, Hye-Mi (Department of Food and Nutrition, Inha University) ;
  • Kang, Yun-Sook (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration) ;
  • Chae, Kab-Ryong (Test and Analytical Laboratory, Busan Regional Korea Food and Drug Administration) ;
  • Lee, Jong-Ok (Test and Analytical Laboratory, Gyeongin Regional Korea Food and Drug Administration)
  • 최용훈 (경인지방식품의약품안전청 시험분석실) ;
  • 윤상현 (경인지방식품의약품안전청 시험분석실) ;
  • 홍혜미 (인하대학교 식품영양학과) ;
  • 강윤숙 (경인지방식품의약품안전청 시험분석실) ;
  • 채갑용 (부산지방식품의약품안전청 시험분석실) ;
  • 이종옥 (경인지방식품의약품안전청 시험분석실)
  • Published : 2005.08.31

Abstract

GC-NPD analysis was performed on residues of aluminium phosphide in raw wheat and wheat products by trapping gaseous phosphine in the headspace of vessel. In Australian wheat, over 95% of samples were detected below 1 ppb, considered as safe level, whereas in American wheat, about 70% of 58 samples were detected within 1-10 ppb with 4 showing over 10 ppb. About 14-22% phosphine residues of raw wheat were retained after milling process. Wheat samples of same origin showed significant varying levels of phosphine.

Keywords

aluminium phosphide;phosphine;hydrogen phosphide;fumigation

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