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Colorimetric determination of propoxur and its residues in vegetables.

Appaiah, K. M. and Kapur, O. and Nagaraja, K. V. (1983) Colorimetric determination of propoxur and its residues in vegetables. Journal of the Association of Official Analytical Chemists, 66 (1). 105-107, 17 ref..

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Abstract

A method has been developed for the detn. of propoxur (o-isopropoxyphenyl N-methylcarbamate) based on the hydrolysis of propoxur with methanolic KOH to its phenol and coupling with diazotized 4,4-diaminodiphenyl sulphone. The orange complex formed has an absorption max. at 500 nm and obeys Beer's law in the range 0.25-5.0 mug/ml. The method can be applied to levels as low as 0.5 p.p.m. propoxur from vegetables.

Item Type: Article
Uncontrolled Keywords: COLORIMETRY-; vegetables, propoxur residues detn. in; INSECTICIDES-; VEGETABLES-; propoxur residues detn. in vegetables
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 05 Calorimetric Analysis
600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Nov 2016 10:50
Last Modified: 25 Nov 2016 10:50
URI: http://ir.cftri.com/id/eprint/3513

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