ANALISIS RESIDU KLORPIRIFOS DALAM SAYUR-SAYURAN DENGAN TEKNIK HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)
Abstrak: The research about
analysis of chlorpyrifos residue in vegetables by using High Performance Liquid
Chromatography (HPLC) technique has been done. To obtain the optimal
measurement results, the measurement performed several important parameters in
the chromatographic system was composition of mobile phase, volume injection
sample, flow rate and pH eluent. Optimum measurement conditions obtained was
mobile phase composition (water : methanol) with 70 : 30, volume injection
sample are 5 mL, flow rate are 0.5mL/menit and pH eluent are 7. The analytical
performance that obtained is good showed with the reproducibility value as
percentage coefficient variance (% CV) was 0.0664%, limit of detection (LOD)
was 0.44 ppm, with a recovery percentage of > 95%. The results obtained
showed the HPLC technique can be used for the routine analysis in the
determination of chlorpyrifos for the vegetable samples.
Penulis: Aman Sentosa
Panggabean
Kode Jurnal: jpkimiadd160024
