ガスクロマトグラフィーによる食品保存料の分析

概要

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Analysis of food preservatives by gas chromatography was studied. A mixture of sorbic acid, benzoic acid, salicylic acid, dehydroacetic acid, 2-methyl-1,4-naphthoquinone, and methyl, ethyl, propyl and butyl p-hydroxybenzoate was completely separated without any prior treatment under the conditions of DC 550 silicone on Celite 545,at 190°, with carrier gas of hydrogen. Dehydroacetic acid in butter, and sorbic acid and alkyl p-hydroxybenzoate in sauce "SHOYU" were extracted with ether from the aqueous acidic solution and readily identified. Using 3,4-dimethylphenol for sorbic acid and dehydroacetic acid, 2-methyl-1,4-naphthoquinone for alkyl p-hydroxybenzoate as an internal standard, calibration curves for the assay were obtained. Dehydroacetic acid in butter was determined with the mean recovery of 99 % and with the standard deviation of 2.9 %. Procedures for preparation of sample are presented in detail.
公益社団法人日本薬学会の論文
1964-03-30