Analysis the Chlorpyriphos Pesticides in Vegetables by Spectrophotometric Technique in Bilaspur Dvision, Chhattisgarh, (India)
India the last decade pesticides detection and identification in food residue has been increased due to the health awareness of government and people. In Chhattisgarh state Bilaspur division the fresh vegetables like Cabbage, Tomato, Brinjal, Cucumber, Capsicum, etc. produced in agricultur area. The various pesticides like organophosphorus and organochlorine more and more uses in vegetables product. The study was focused for the detection and determination of chlorpyriphos residue in vegetables after harvest with UV-VIS spectrophotometer. The detection process was based on the alkaline hydrolysis of Chlorpyriphos to 1, 2, 4-trichloropyridine followed by coupling with diazotized p-aminoacetophenone in an alkaline environment. The resultant solution is yellow – orange color solution detected by the UV-VIS spectrophotometer at 290 nm range. The chlorpyriphos residues were detected above MRL (0.5 mg kg-1) in the vegetables samples.