二硫化碳作为谷物熏蒸剂的新观点  

A New Look at Carbon Disulphide as a Grain Fumigant(Chinese and English versions)

作　　者：Jim DESMARCHELIER Yu XIAO Li GU Yong-lin REN 李燕羽(译) Jim DESMARCHELIER;Yu XIAO;Li GU;Yong-lin REN(College of Environmental and Life Sciences,Murdoch University,Perth WA 6150,Australia)

机构地区：[1]默多克大学环境和生命科学学院,澳大利亚珀斯WA 6150 [2]国家粮食和物资储备局科学研究院粮食储运研究所

出　　处：《粮油食品科技》2024年第3期1-15,共15页Science and Technology of Cereals,Oils and Foods

基　　金：澳大利亚联邦科学院工业项目-甲基溴的可供替换技术(SRGL21092)。

摘　　要：虽然二硫化碳(CS_(2))是一种古老的熏蒸剂,但澳大利亚新数据以及中国和埃及已发表的研究数据使它可被人们重新关注。这些数据包括谷物质量、自然释放和加工食品中的残留,但目前并不广为人知。埃及研究数据显示,即使在400 mg/m^(3)高剂量下,二硫化碳对水稻的发芽率和幼芽长度都没有影响。中国研究数据显示,200 mg/m^(3)高剂量对大麦、小麦、玉米、高粱、棉花、胡萝卜等大多数种子发芽率没有影响。本研究中150 mg/L剂量对澳大利亚小麦、大麦以及鹰嘴豆发芽率和幼芽长度的影响数据也证明了这一点。澳大利亚储藏谷物研究实验室(SGRL)的商业规模实验数据表明,二硫化碳在1000~1500 mg·h·L^(-1)的CT值(浓度×时间)范围内可杀死所有受试昆虫,并且对小麦最终产品质量没有影响。二硫化碳在谷物上的吸附力低于甲基溴,且主要是物理吸附。它会在谷物上有残留物,但这些残留物在储存和加工的过程中会被大量降解,而剩余的二硫化二苯醚残留物会在小麦制粉前的清理和润麦过程中减少。在制粉和烘烤的过程中,二硫化碳的残留量会逐渐减少。例如,将含有27 g/m^(3)二硫化碳的小麦在仓内密封放置6 d,然后通风24 h,清理会使制粉前的残留量从6.7 mg/kg降至4.6 mg/kg,润麦会使残留量从4.6 mg/kg降至2.2 mg/kg。在制粉的过程中,残留量会进一步减少,而在面条(甚至在烹饪前)、意大利面以及面包的制作过程中,残留量还会进一步减少。当前检测分析方法无法检测加工产品中的残留量(定量限值<0.005 mg/kg),且其残留水平与同一来源未经二硫化碳熏蒸的小麦制品相同。Although carbon disulphide(CS_(2))is an old fumigant,the possibility of reintroducing it is supported by new data from Australia,and by published Egyptian and Chinese data which is not widely known.The data covers grain quality,natural emissions and residues in processed food.Egyptian data shown that CS_(2) has no effect on the germination and plumule length of rice even at high doses(400 mg/m^(3)).Chinese data has shown that CS_(2),at high doses(200 mg/m^(3)),has no effect on the germination of a large number of seeds,including malting barley,wheat and maize,sorghum,cotton,carrot etc.This is supported by current Australian data(150 mg/m^(3))on germination and plumule length of wheat,barley and chickpeas.Australian data from the Stored Grain Research Laboratory(SGRL)commercial scale trial showed that all tested insects are killed by CS_(2) at a range of C×T(concentration×time)values of 1000~1500 mg·h·L^(-1) and has no effect on the quality of end products of wheat.The sorption of carbon disulphide on grain is lower than that for methyl bromide,and is mainly physical in origin.It leaves residues on grain,but these are extensively degraded during storage and processing.Remaining residues of CS_(2) are reduced during cleaning and conditioning of wheat before milling.Residues of CS_(2) are progressively reduced during the milling and baking processes.For example,wheat was treated at 27 g/m^(3) of CS_(2) for 6 days in sealed farm bin and then aired for 24 hours.Cleaning reduced residues from 6.7 to 4.6 mg/kg,and conditioning reduced residues from 4.6 to 2.2 mg/kg before milling.They are further reduced during milling,and further still during formation of noodles(even before cooking),pasta and bread.Residues in processed products were indistinguishable by current methods of analysis(limits of quantification were<0.005 mg/kg)and the same as levels present in products made from unfumigated wheat from the same source.

关 键 词：熏蒸剂 二硫化碳 吸附性 发芽率 残留 

分 类 号：TS205[轻工技术与工程—食品科学]