Colorimetric Determination of Carbaryl in Apple, Lettuce, Chard, and Tomato
- 1 September 1971
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 54 (5) , 1083-1085
- https://doi.org/10.1093/jaoac/54.5.1083
Abstract
A direct Spectrophotometric technique for determination of carbaryl in apple, lettuce, chard, and tomato has been developed, based on formation of a specific color complex with diazotized 2,5-dichloroaniline sulfate. Carbaryl is extracted with methylene chloride, concentrated, and cleaned up with zinc hydroxide. The color produced with diazotized 2,5-dichloroaniline is measured at 510 nm. Recoveries of added carbaryl from the 4 crops tested ranged from 89.6 to 105%.Keywords
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