Studies on Synthetic Preservatives in Foods -Part 1. Simultaneous Gas Chromatographic Determination of Sorbic Acid, Dehydroacetic Acid, Benzoic Acid, Butyl p-Hydroxybenzoate-

식품중(食品中)의 보존료(保存料)에 관(關)한 조사연구(調査硏究) (제1보)(第1報) -Gas Chromatography 에 의(依)한 Sorbic Acid, Dehydroacetic Acid, Benzoic Acid, Butyl p-Hydroxybenzoate의 동시정량(同時定量)-

  • Ro, Hong-Shik (School of Public Health, Seoul National University)
  • 로홍식 (서울대학교 보건대학원)
  • Published : 1972.03.28

Abstract

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

Keywords