The degradation dynamic and removal methods of chlorpyrifos in vegetables were investigated using high performance liquid chromatography（HPLC）. Lettuce and bell peppers were selected as representative vegetables. Results showed that the biological half-live of chlorpyrifos were about 2.05-2.16 days and 1.49-2.23 days at the application rates of 1.6 and 3.2 mg/kg in lettuce and bell pepper respectively, they were all less than 3 days.