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2798591 
Journal Article 
Effect of grain fumigants on lipids in vivo and in vitro 
Ren, YL; Desmarchelier, JM; Watson, F 
1997 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
45 
7 
2626-2629 
WOS:A1997XL45500049 
The effect of current and potential grain fumigants on food lipids was examined in two ways. First, wheat was fumigated in vivo and the lipid extracted and compared with that from unfumigated wheat. Second, wheatgerm and canola oil were fumigated in vitro, and the fate of both fumigant and lipid was examined. The fumigants tested were phosphine, methyl bromide, carbon disulfide, cyanogen, and carbonyl sulfide. Fumigation of wheat or oils had no effect on lipid composition as assessed by Fourier transform infrared or ultraviolet spectroscopy. In fumigation of lipids in sealed containers, some fumigant was sorbed by the lipid, but the fumigant was recovered intact after heating. The order of solubility of fumigant in lipid was carbon disulfide > methyl bromide > cyanogen > phosphine = carbonyl sulfide. 
fumigants; lipids; FTIR