Abstract
The determination of synthetic antisepties as food additives is very difficuit and its official method has not yet been given by the authorities.For the purpose of finding the best method, various analytical methods were examined. The gas chromatographic technique seemed to be the best.Sorbic acid, benzoic acid, salicylic acid, dehydroacetic acid, methyl naphthoquinone and butyl p-hydroxybenzoate were examined. As their calibration curves were in accordance with the Lambert-Beer Law, they were able to be determined. This technique was applied to jam mixed with sorbic acid, benzoic acid, dehydroacetic acid, methyl naphthoquinone and juice mixed with benzoic acid, dehydroacetic acid. The result has shown fairly good precision with variant coefficient of 3.16%, 2.94%, 4.36%, 3.05%, 3.85% and 3.32% respectively.Considering that various chemicals are to be determined simultaneously, this method seemed to be the best as compared with the others.Analytical conditions a, b and c were as follows:Column: 1m (for a, b and c)Stationery phase: Apiezone grease M (30%) (for a and b)Silicone D. C. 550 (for c)Column temp.: 155° (for a) 190° (for b and c)Carrier gas: HeFlow rate: 34ml/minRecorder Sens.: 2mVBridge Curr.: 200mAChart Speed: 5mm/min(for a, b and c)
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