Abstract
Microdetermination of antiseptic agents in drinks and foods by mean of mass spectrometry has been studied; some typical antiseptic agents(I-IX in Fig. 1)could be detected and characterized easily without such complicated separetions as described in Standard Methods of Analysis for Hygienic Chemists — with Commentary(authorized by the Pharmaceutical Society of Japan, 1965.). Even when a few antiseptic agents were contained in a drink or food, all of them could be characterized by measuring a mass spectrum of the mixture which was obtained simply by extraction of the acidified drink or food with ether. Lowering the ionizing potential made the characterization much easier.
