Analytical Techniques for Determining Chloropyrifos in Fruits and Vegetables | Chapter 7 | Recent Trends in Chemical and Material Sciences Vol. 1

For the detection of chloropyrifos, highly sensitive spectrophotometric and gas chromatographic methods were established. The base was chloropyrifos alkaline hydrolysis to 1,2,4-trichloropyridine, followed by coupling with congored in the presence of nitric acid. At 605nm, the absorption maxima of blue colour formed at 800-900C. In the range of 0.5-5.7 ppm, Beer’s law was followed. 0.005 was found to be the standard deviation. Other pesticides did not interact with the procedure. The procedure was tested on a variety of fruits and vegetables obtained from diverse agricultural fields in the Sabbavaram area of Visakhapatnam, India, and found to be effective. Given the widespread use of pesticides on fruits and vegetables, which has harmed the natural equilibrium. Pesticide residue determination in Cauliflower, potato, spinach, and fruits such as pinkapple, grapes, and others were gathered and analysed using gas chromatography with an electron capture detector (GC-ECD). GC-ECD offers a lot of potential for detecting low-level organochlorine pesticides in food extracts. Hexane, dichloromethane, and ethyl acetate (1:1 percent V/V) were used to remove residues. A solid phase extraction column was used to carry out the cleaning procedure. Chloropyrifos pesticide recoveries in selected fruits and vegetables ranged from 80 to 98 percent enriched at 0.5 mg/kg. Some grape samples were found to be above the quantitative limit.

Author (s) Details

N. V. S. Venugopal
Department of Chemistry, G.I.T, Gitam University, Rushikonda, Visakhapatnam – 530 045, India.

B. Sumalatha
Department of Chemistry, G.I.T, Gitam University, Rushikonda, Visakhapatnam – 530 045, India.

Srinivasa Rao Bonthula
Department of Chemistry, G.I.T, Gitam University, Rushikonda, Visakhapatnam – 530 045, India.

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