Vegetables contain high content of minerals and vitamins and low content of sugar, salt and lipid. The vegetable consumption can reduce the risk of esophageal, pharynx, lung, and stomach cancer [1]. Because of the nutrition and variety, vegetables are consumed by people of all ages, especially pregnant women, infants, children and the elderly. To increase agricultural production, pesticides are used widely to a variety of crops. Unfortunately, crops can be contaminated with pesticides by improper pesticide application. Additionally, the pesticide residues could also be sourced from contaminated water and soil. The triazine herbicides are suspected of resulting in cancer, birth defects and interruption of hormone functions [2]. Some triazine herbicides were detectable in crops [3–5]. The monitoring of pesticide residues in vegetables is nowadays essential to ensure food safety and international trade. The European Union (EU) legislation has established maximum residue limits (MRLs) for some pesticides in vegetables (Commission Directive 2008/149/EC) and the MRL is 0.05 mg/kg for atrazine and terbuthylazine. And for vegetables intended for production baby food, an MRL of 0.01 mg/kg is applicable for all pesticides. So the determination of triazine herbicides in vegetable is meaningful