For the determination of carbofuran in vegetable, portions of lettuce sample (20 g) were spiked with different amounts of carbofuran (2–4 mg l−1). After 5 min, samples were chopped and homogenized for 5 min with 35 ml of ethyl acetate and 30 g of anhydrous sodium sulphate. The mixture was filtered through a filter paper with vacuum and collected in a flask.