Abstract
Phosphine residues were determined in 2 types of rice samples, raw polished and parboiled. The yellow chromophore due to phosphine from raw polished rice had 2 absorption maxima, a strong one at 370-380 nm and a weaker one at 400-410 nm. The chromophore from parboiled rice also had 2, one at 390-400 nm and the other at 410-420 nm. A closed system containing rice and a phosphine tablet or powder yielded 93-99% recovery of fortified phosphine. At any given dose of phosphine, parboiled rice retained a higher amount of residue after aeration than did raw polished rice.
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