Gas-liquid chromatography (GLC) has been used widely over the past 20 years in the quantitative analysis of many classes of food additives. These have included preservatives, antioxidants, emulsifiers and artificial flavourings, as well as a number of additives in wine. In recent years, however, other techniques have gained more favour in the determination of food additives, particularly high-performance liquid chromatography (HPLC). This is probably due to the fact that additives are often, by their very nature, non-volatile compounds; artificial colours are a good example of this. Nevertheless, gas chromatographic techniques for the analysis of additives remain important. There are laboratories which do not always have access to the equipment to use other techniques, and the use of complementary techniques to verify results, or overcome problems arising from using other methods, is often necessary.


Butylate Hydroxy Toluene Propyl Gallate Sorbic Acid Trimethylsilyl Ether Dehydroacetic Acid 
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© Ellis Horwood Limited 1990

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  • Nicholas P. Boley

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