ABSTRACT


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