HPLC Determination of Residual Carbendazim in Fruits and Vegetables

High performance liquid chromography was applied to the determination of residual carbendazim in fruits and regetables.The sarple was extracted by rapid solvent extraction,and the extract was concentrated and purified.The residue obtained was dissolved in the mobile-phase solution and separated on the C18 column.A mixture of PBS (pH 6.8) and acetonitrile mixed in the ratio of 80 to 20 (by volume) was used as mobile-phase at a flow-rate of 1.0 mL·min-1.UV-detection at 286 nm with photo diode array was used in the determination.Linear relationship between values of peak area and mass concentration of carbendazim was kept in the range of 0.05-10.0 mg·L-1.Lower limit of determination (10S/N) of the method was found to be 0.02 μg·g-1.On the base of samples of cabbage,tomao,apple and peach,tests for recovery were made by standard addition method,values of recovery found were in the range of 81.4%-95.8%.