• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.24-28
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• 1972

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.267-271
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• 1998

The photochemical carcinogenic reaction mechanism and molecular carcinogenic intensity through the reaction of dibromo carbene and diazomethane with dehydroacetic acid and coumarin have been studied under the two kinds of photolysis. The reaction intensities show the degree of carcinogenic activity. Under the condition of UV/vis light source, the yield of high toxic carcinogenetic carbene intermediate is produced less than those of the laser flash photolysis.

• Korean Journal of Microbiology
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• v.5 no.1
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• pp.7-14
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• 1967

The synergistic actions of certain antimetabolic agents for Saccharomyces cerevisiae and Lactobacillus plantarum on radiation sterilization have been studied. The used chemical agents are sorbic acid, vitamin-$K_3$, dehydroacetic acid, p-oxybutyl benzoate and nitrofurazone, those are the permitted as food preservatives. Experimental results are as following, 1) Survival fraction of yeast which was gamma-irradiated and influenced by sorbic acid or vitamin $K_3$ is much reduced than that of only irradiated respectively. 2) It seems like that the used chemicals acts synergistically on radiation sterilization. Sodium-dehydroacetate and p-oxybutyl benzoate are proved to be also synergistic but weakly. 3) Survival fraction of Lact. plantarum which was gamma-irradiated and influenced by sorbic acid, dehydroacetic acid or nitrofurazone respectively much reduced than that of only irradiated group, it can be estimated as synergistic action of chemical affected on radiation sterilization. 4) It was found that nutrient componets can affect radiation sterilization of microorganisms protectively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.1
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• pp.69-75
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• 2019

Preservatives of cosmetics is managed by positive list in Korea. Positive list requires a proper quantitative analysis method, but the analysis method is still insufficient. In this study, gas chromatography with flame ionization detector was used to simultaneously analyze 14 preservatives in cosmetics. As a result of method validation, the specificity was confirmed by the calibration curves of 14 preservatives showing good linearity correlation coefficient of above 0.9997 except dehydroacetic acid (0.9891). The limits of detection (LOD) and quantification (LOQ) of 14 preservatives were 0.0001 mg/mL ~ 0.0039 mg/mL and 0.0003 mg/mL ~ 0.0118 mg/mL, respectively, but they were 0.0204 mg/mL, 0.0617 mg/mL for dehydroacetic acid, respectively. The precision (Repeatability) of the values was less than 1.0%, but 7.1% for dehydroacetic acid. The Accuracy (% recovery) of 14 preservatives in cosmetics showed 96.9% ~ 109.2%. Finally, this method was applied to 50 cosmetics available in market. Results showed that the commonly used preservatives were chlorophene, phenoxyethanol, benzyl alcohol and parabens. However, the amount of the detected preservatives was within maximum allowed limits established by KFDA.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1033-1037
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• 1996

An attempt was made to analyze preservatives in flavor-containing curry and tomato ketchup without interference due to their of flavor components. Samples were steam-distillated and extracted with ether. Sorbic acid, benzoic acid, dehydroacetic acid and salicylic acid were analyzed by GC with capillary column. Benzoic acid and dehydroacetic acid in curry were interfered by flavor components, but there was no interference in case of tomato ketchup. Samples were pretreated with Sep-Pak $C_{18}$ cartridge and analyzed with HPLC to avoid any interference due to flavor components. The recoveries by HPLC were higher than those by GC. Recoveries of sorbic acid, benzoic acid and salicylic acid from curry were 79.9%, 71.2% and 64.4%, respectively. Recoveries of sorbic acid, benzoic acid and salicylic acid from tomato ketchup were 83.4%, 87.8% and 77.7%, respectively.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.767-774
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• 1998

This study has been carried out to measure the amount of the daily intake by Korean on preservatives (Dehydroacetic acid, Benzoic acid and ρ-Hydroxybenzoic acid asters) in foods. The amounts of preservatives were determined by HPLC in foods such as butter, cheese, margarine, aloe gel, carbonated beverages, mixed beverage, ginseng beverage, red ginseng drink, soy sauce, fruit and vegetable juices (except unheated fruit-vegetable juice), vineger, seasonings, fruit and vegetables only on the peel, fruit wine, rice wine and unrefined rice wine. The recovery ranges were found to be 99.2% for dehydroacetic Acid, 95.8% for benzoic acid and $94.2{\sim}97.2%$ for ${\rho}-hydroxybenzoic$ acid in foods, respectively. The data of average food intake for each food items per capita per day were obtained from the report of national nutrition survey carried by the Ministry of Health and Welfare in 1997. The detected number of samples and average intake range of preservatives have been figured cut to $ND{\sim}290.0{\;}ppm$ for dehydroacetic acid, $ND{\sim}400.0{\;}ppm$ for benzoic acid and $ND{\sim}93.9{\;}ppm$ for ${\rho}-hydroxybenzoic$ acid esters, respectively. Estimated daily intake (EDI) of each additives per capita per day were shown as follows; 1.56 mg for dehydroacetic acid, 2.25 mg for benzoic acid and 0.44 mg for ${\rho}-hydroxybenzoic$ acid esters in total respectively and these values were evaluated to be much lower than that of FAO/WHO's acceptable daily intake (ADI) $0{\sim}5{\;}mg/kg$ b.w./day for benzoic acid and $0{\sim}10{\;}mg/kg$ b.w./day for ${\rho}-hydroxybenzoic$ acid esters.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.49-52
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• 1992

A Liquid Chromatogaphic Method was applied to analyze the following nine preservatives used for foods simultaneously; propionic acid, sorbic acid, benzoic acid, dehydroacetic acid, ethyl p-hydroxy benzoate, propyl p-hydroxy benzoate, i-butyl p-hydroxy benzoate, butyl p-hydroxy benzoate, ethyl salycilate. A cosmosil $5C_{I8}$ was used and 1% phosphoric acid-acetonitrile (60 : 40) was used as the mobile phase. Pretreatment of the food sample with steam distillation improved the resolution of peaks at 220 nm.

• Journal of the Korean Chemical Society
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• v.55 no.3
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• pp.436-443
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• 2011

The solid complexes of La(III), Ce(III), Pr(III), Nd(III), Sm(III) and Gd(III) with 4-hydroxy-3-(1-{2-(2,4-dihydroxy-benzylidene)-amino phenylimino}-ethyl)-6-methyl-pyran-2-one ($H_2$L) derived from o-phenylenediamine, 3-acetyl-6-methyl-(2H)pyran,2,4(3H)-dione (dehydroacetic acid or DHA) and 2, 4-dihydroxy benzaldehyde have been synthesized and characterized by elemental analysis, conductometry, magnetic susceptibility, UV-visible, FT-IR, $^1H$-NMR, X-ray diffraction, thermal analysis study, and screened for antimicrobial activity. The FT-IR spectral data suggest that the ligand behaves as a dibasic tetradentate ligand with ONNO donor atoms sequence towards central metal ion. From the microanalytical data, the stoichiometry of the complexes has been found to be 1:1 (metal: ligand). The physico-chemical data suggests distorted octahedral geometry for La(III), Ce(III), Pr(III), Nd(III), Sm(III) and Gd(III) complexes. The X-ray diffraction data suggests monoclinic crystal system for La(III) and Ce(III) and orthorombic crystal system for Pr(III) and Nd(III) complexes. Thermal behavior (TG/DTA) of the complexes was studied and kinetic parameters were determined by Horowitz-Metzger and Coats-Redfern methods. The ligand and its metal complexes were screened for antibacterial activity against Staphylococcus aureus, Escherichia coli, Bacillus Sp. and fungicidal activity against Aspergillus Niger, Trichoderma and Fusarium oxysporum.

• Journal of the Korean Chemical Society
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• v.53 no.4
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• pp.407-414
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• 2009

The solid complexes of Cu(II), Ni(II), Co(II), Mn(II) and Fe(III) with 4-hydroxy-3-(1-{2-(2-hydroxybenzylidene)- amino phenylimino}-ethyl)-6-methy-pyran-2-one (H2L) derived from o-phenylenediamine, 3-acetyl- 6-methyl-(2H) pyran, 2,4 (3H)-dione (dehydroacetic acid or DHA) and salicylic aldehyde have been synthesized and characterized by elemental analysis, conductometry, magnetic susceptibility, UV-visible, IR, $^1H$-NMR spectra, X-ray diffraction, thermal analysis, and screened for antimicrobial activity. The IR spectral data suggest that the ligand behaves as a dibasic tetradentate ligand with ONNO donor atoms sequence towards central metal ion. From the microanalytical data, the stoichiometry of the complexes has been found to be 1:1 (metal: ligand). The physico-chemical data suggests square planar geometry for Cu(II) and Ni(II) complexes and octahedral geometry for Co(II), Mn(II) and Fe(III) complexes. The x-ray differaction data suggests orthorhombic crystal system for Cu(II) complex, monoclinic crystal system for Ni(II), Co(II) and Fe(III) and tetragonal crystal system for Mn(II) complex. Thermal behaviour (TG/DTA) of the complexes was studied and kinetic parameters were determined by Coats-Redfern method. The ligand and their metal complexes were screened for antibacterial activity against Staphylococcus aureus and Escherichia coli and fungicidal activity against Aspergillus Niger and Trichoderma.

• Korean Journal of Pharmacognosy
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• v.16 no.4
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• pp.214-220
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• 1985

The preservatives in 32 commercial liquid preparations of crude drugs have been analyzed by using high performance liquid chromatography. Benzoic acid (BA) and p-hydroxybenzoates were separated with mobile phase of $MeOH-H_2O$ (70:30) (pH 7.0) at a flow rate of 0.9ml/min. BA, sorbic acid and dehydroacetic acid were separated with mobile phase of $MeOH-H_2O$ (40:60) (pH 4.5) at a same flow rate. In addition, the pH values of the preparations were investigated. It was found that BA was used in most of the preparations.