Liquid Chromatographic Determination of Chlorpyrif os Residues in Chicken Meat

摘要

The present study was undertaken to develop a method for determination of Chlorpyrifos residues in chicken meat sold in markets of Assam for human consumption. Chicken meat samples were collected from the market and preserved at -20°C. Analyses of the meat samples were done using Ultra High Performance Liquid Chromatography (UHPLC) with Diode Array Detection system. A mobile phase consisting of acetonitrile and water mixed in the ratio of 66:34 v/v was used. The sampleswere run in an isocratic mode. A flow rate of 1 mL/min was maintained. The detection and reference wavelength were set at 202 nm and 360 nm respectively. Meat samples were spiked with known concentration of Chlorpyrifos standards and then detected. Recovery percentage of Chlorpyrifos ranged from 88-96%. Limit of detection (LOD) and Limit of Quantification (LOQ) were well below the maximum permissible limit of Chlorpyrifos. The method may be useful for monitoring of marketed chicken meat for presence ofChlorpyrifos residues.