ABSTRACT
EXTRACTION AND QUANTITATIVE EVALUATION OF SORBIC, BENZOIC, P-HIDROXYBENZOIC AND SALICYLIC ACIDS IN FOODS

Claudio Ciudad Banda1
 

An analytical procedure is described for the quantitative estimation by gas liquid chromatography of food preservatives, such as sorbic, benzoic, p-hydroxybenzoic and salicylic acids, in foods.
In the pre-chromatographic preparative step of the sample, two different methods of extraction were tested: steam destillation and extraction by solvents (Chloroform: ether = 2:1).
The chromatographic step is performed through the formation of trimethyl silyl derivatives (TMSD) of the analyzed acids, using the method proposed by Sweeley.

Keywords:
1Bioquímico y Tecnólogp de Alimentos. Jege del Laboratorio de Agroquímica, Estación Experimental La Platina, Instituto de Investigaciones Agropecuarias (INIA), Casilla 5427, Santiago, Chile.