The Occurrence of Ferredoxin-sulfite Reductase in Barley Roots

A simple method was established for determining 10 preservatives, butylhydroxyanisole and dibutylhydroxytoluene in food. Steam distillation was carried out, and the distillate was trapped with dichloromethane and distilled water. After acidification and addition of sodium chloride, food additives were extracted from aqueous phase with dichloromethane. The food additives were analyzed with a gas Chromatograph equipped with a dual column system of 10% FFAP and 5% DEGS + 1% H₃PO₄. Column temperature was increased from 140 to 210°C at the rate of 3°C/min, Fluorene was used as an internal standard.

Ethyl p-hydroxybenzoate and isopropyl p-hydroxybenzoate were not separated with the 10% FFAP column, but other food additives were simultaneously determined with this column. With the 5% DEGS + 1% H₃PO₄ column, isobutyl p-hydroxybenzoate and propyl p-hydroxybenzoate were not separated, but the others were simultaneously determined.

Added recovery tests were carried out on about 38 foods.