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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Book :- https://stm.bookpi.org/RTCAMS-V1/article/view/2184
Thursday 2 September 2021
Analytical Techniques for Determining Chloropyrifos in Fruits and Vegetables | Chapter 7 | Recent Trends in Chemical and Material Sciences Vol. 1
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