Premium
Chlorinated residues in the adipose tissue of pigs treated with γ‐hexachlorocyclohexane
Author(s) -
Mottram Donald S.,
Psomas Ioannis E.,
Patterson Ronald L. S.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340410
Subject(s) - hexachlorocyclohexane , adipose tissue , chlorobenzene , chemistry , dichlorobenzene , environmental chemistry , food science , pesticide , biochemistry , biology , organic chemistry , agronomy , catalysis
Abstract Experiments were conducted to study the metabolic fate of γ‐HCH used in pig husbandry, and to see if a relationship existed between its use and the occurrence of 1,4‐dichlorobenzene and other chlorobenzenes in pork meat. Both oral administration and spray application of γ‐HCH led to the rapid accumulation of γ‐HCH and several metabolites in the adipose tissue. The following compounds were identified by gas chromatography and mass spectrometry: monochlorobenzene, 1,2‐, 1,3‐ and 1,4‐dichlorobenzene, 1,2,4‐trichlorobenzene, 1,2,4,5‐, 1,2,3,5‐ and 1,2,3,4‐tetrachlorobenzene, pentachlorobenzene, γ‐3,4,5,6‐tetrachlorocyclohexene, γ‐2,3,4,5,6‐penta‐chlorocyclohexene and α‐hexachlorocyclohexane. Concentrations of residual γ‐HCH and its metabolites were related to the amount of γ‐HCH applied initially to the pigs. γ‐HCH residues and the metabolites were monitored by biopsy and were found to be eliminated rapidly from the adipose tissue, such that pigs sprayed once with a dose 16 times greater than the recommended rate had a residual γHCH concentration, 30 days after treatment, no greater than that in untreated controls. The origin of 1,4‐dichlorobenzene and other chlorobenzene compounds is discussed in relation to the low levels of these compounds often found in flavour extracts of pork meat.