Colorimetric determination of propoxur residues in vegetables and water.

Appaiah, K. M. and Sreenivasa, M. A. and Kapur, O. P. (1985) Colorimetric determination of propoxur residues in vegetables and water. Bulletin of Environmental Contamination and Toxicology, 35 (3). 296-300, 17 ref..

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Abstract

A description is given of a colorimetric method for determining residues of propoxur, a non systemic insecticide used on a broad spectrum of insects in India. The method is based on the treatment of the phenol obtained after alkaline hydrolysis of propoxur with conc. HNO3 and H2SO4 to get nitrosophenol which in the presence of excess of alcoholic ammonium hydroxide rearranges to form a highly coloured quinoid salt. To check the adequacy of the method, water and vegetable samples (okra, cabbage and beans) were fortified with known amounts of propoxur and analysed. Recoveries ranged from 95.1 to 98.0% for water samples and 93.5 to 97.8% for vegetable samples. The comparative efficacy of this method with the method which uses 4,4-diaminodiphenyl sulphone was investigated. The proposed method is slightly superior as the % recovery is higher. Although the min. detectability of the proposed method is not as good as GC, HPLC and TLC-enzymic methods, the method can be employed for the routine analysis of propoxur residues in vegetables and water. The method could detect as low as 0.5 p.p.m. residues in vegetables (permissible limit 3 p.p.m.) and water. The method is particularly suitable for third world countries because of its simplicity and the availability of chromogenic reagents.

Item Type:	Article
Uncontrolled Keywords:	INSECTICIDES-; vegetables, propoxur residues detn. in; water, propoxur residues detn in; COLORIMETRY-; VEGETABLES-; propoxur residues detn. in vegetables; WATER-; propoxur residues detn in water
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2021 08:13
Last Modified:	18 Nov 2021 08:13
URI:	http://ir.cftri.res.in/id/eprint/3514

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