本研究建立了液體食品(包括:食醋、醬油、醬菜、醬瓜汁及魚露等)中九種防腐劑(己二埔酸、去水醋酸、萃甲酸及六種對在萃甲酸醋類)之同步簡易快速之氣相層析檢測定量方法。以中間極性之CP-SILSCB管柱(30m x 0.53mm) ，採用直接注入(directinjection)之方式分析定量 上述液體食品中之九種防腐劑。選擇水溶性之1，4-二是基萃(1，4-dihydroxybenzene，DHB)為內 標準。己二:埔酸、去水醋酸、萃甲酸及六種對在萃甲酸醋類等九種防腐劑之最低檢出量均在0.5ppm以下。添加上述九種防腐JlfIJ 200μ又於1mL檢體中，直接注入GC分析，其回收率為95 106% '變異係數均在7.2%以下，顯示直接注入法之精確性高，且檢體不需經前處理即可直接注入GC分析，簡單又快速。以本研究發展之方法，檢驗市售不同廠牌之食醋、醬油、醬菜、醬瓜汁及魚露等共37件液體食品之防腐劑。結果顯示，己二:埔酸、萃甲酸、去水醋酸及對在萃甲酸醋頡之含量Q..tg/mL)分別為:食醋，0-407、0-519、O及。-102 ;醬油，0-311、0- 266、O及0-243 ;醬菜醬瓜汁，0-462、0-3、O及0-209 ;及魚露，0-1044、0-266、。及。 163。且上述食品中多含兩種或兩種以上之防腐劑。37件商品中， 14件標示“不含防腐劑\" ，而檢出合防腐劑者達13件;防腐劑超過法規之用量標準者，10件食醋中有5件; 10件醬油中 有1件，4件魚露中亦有1件。

　　　　　A direct injection gas chromatography (GC) instrument equipped with anintermediate polar column (CP-SIL 8CB, 30 m x 0.53 mm) was used to determinenine preservatives (including sorbic acid, dehydroacetic acid, benzoic acid, methylparaben, ethyl paraben, isopropyl paraben, propyl paraben, isobutyl paraben and butylparaben) in vinegar, soy sauce, pickle condiment liquid and fish sauce. A watersoluble compound 1,4-dihydroxybenzene (DHB) was used as an internal standard.The detection limits of the above preservatives were found to be lower than 0.5 ppm.A recovery study was performed by spiking 200 μg target compounds into 1 ml ofvinegar or soy sauce and then analyzed by GC. Results showed the recoveries of theabove nine preservatives were in the range of 95-106% with coefficients of variationless than 7.2%. These results indicate that the direct injection GC method is anaccurate, simple and rapid method to simultaneously screen and quantify sorbic acid,dehydroacetic acid, benzoic acid and six parabens in liquid foods without furthersample preparation. Thirty-seven liquid food samples of vinegar, soy sauce, picklecondiment liquid and fish sauce were analyzed using the developed method. Thecontents of sorbic acid, benzoic acid, dehydroacetic acid, and 6 parabens in vinegarsamples were found to be 0-407, 0-519, 0 and 0-102 μg/mL; in soy sauce sampleswere 0-311, 0-266, 0 and 0-243 μg/mL; in pickle condiment liquid samples were 0-462, 0-3, 0 and 0-209 μg/mL; and in fish sauce samples were 0-1044, 0-266, 0 and0-163 μg/mL, respectively. Results also showed most of the test samples werefortified with two or more preservatives. Thirteen out of 14 samples labeled