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KMID : 0380619720040010024
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Korean Journal of Food Science and Technology
1972 Volume.4 No. 1 p.24 ~ p.28
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Studies on Synthetic Preservatives in Foods
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Abstract
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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℃ and a column of Chromosorb W coated with 5% DGS∼1% H₃PO₄.
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 ㎍ 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.
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