1967 年 8 巻 2 号 p. 131-134
A method for the detection of food preservatives (benzoic acid, salicylic acid, methyl, ethyl, propyl and butyl esters of p-hydroxybenzoic acid, sorbic acid and dehydroacetic acid) is described.
The food preservatives can be isolated from a food by steam distillation and further purified by extraction procedures of the distillate. The food preservatives are then separated by thin-layer chromatography on polyamide with the following solvent systems, (a) n-hexane·acetic acid (20: 0.7), (b) benzene·acetic acid (20: 0.5), (c) benzene·methyl alcohol·acetic acid (20: 0.2: 0.5) and (d) benzene·methyl alcohol·acetic acid (20: 0.5: 0.3). The solvent system (a) is suitable for the separation of dehydroacetic acid, benzoic acid and sorbic acid, (b) for the separation of the others except dehydroacetic acid, (c) for the separation of the esters of p-hydroxybenzoic acid and (d) for the separation of the esters in the presence of salicylic acid. And the thin-layer chromatography is also applied to the separation of p-hydroxybenzoic acid.