Abstract

Simultaneous detection of endosulfan and chlorpyrifos residues in buffalo meat using HPLC

Author(s): Pradeep Kumar, S.P.Singh, A.H.Ahmad, V.D.P.Rao

In the present study, the methodologies for extraction, cleanup, detection and quantification of endosulfan , endosulfan , endosulfan sulfate and chlorpyrifos residues in buffalo meat were standardized. For the quantification of pesticide residues in the fortified meat tissue samples, first a standard calibration curve was obtained by running different dilutions of standard pesticides. The buffalomeat samples fortifiedwith different known concentrations of endosulfan and chlorpyrifos standards were subjected to extraction with acetonitrile, followed by homogenization, sonication, centrifugation and filtration. The extracts were then subjected to liquidliquid partition. The extracts were cleaned up by performing alumina column chromatography.HPLCwas performed by using isocraticmobile phase consisting of acetonitrile:water(67:33) with the flow rate of 1ml/min and run time of 18min. the detectionwavelengthwas set at 202nmwith 360 nm as the reference wavelength. On HPLCanalysis, the limit of detection was recorded to be 0.039/g and 0.02929g/g for endosulfan(,  and sulfate) and chlorpyrifos, respectively. The recovery percentage obtained was 83.11±2.65, 96.70±3.00, 84.47±3.44 and 86.17±4.09 for endosulfan , endosulfan , endosulfan sulfate and chlorpyrifos, respectively.