This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

Abstract
Introduction
Materials and Methods
    1. Reagents and food materials
    2. Sample preparation for HPLC analysis
    3. HPLC-UV analysis
    4. Measurement of sulfur dioxide
Results and Discussion
    1. Method validation
    2. Content of sorbic acid in beverages, snacks, andinstant ramens
    3. Content of benzoic acid in beverages, snacks, andinstant ramens
    4. Content of sulfur dioxide in beverages, snacks, andinstant ramens
Conclusions
References

• Xionggao Han(Dept. of Food Science and Biotechnology, Kangwon National University)
• Sun-Il Choi(Dept. of Food Science and Biotechnology, Kangwon National University)
• Seung-Hyun Choi(Dept. of Food Science and Biotechnology, Kangwon National University)
• Bong-Yeon Cho(Dept. of Food Science and Biotechnology, Kangwon National University)
• Wan-Sup Sim(Dept. of Food Science and Biotechnology, Kangwon National University)
• Gill-Woong Jang(Dept. of Food Science and Biotechnology, Kangwon National University)
• Hee-Yeon Kwon(Dept. of Food Science and Biotechnology, Kangwon National University)
• Ye-Eun Choi(Dept. of Food Science and Biotechnology, Kangwon National University)
• Dan-Bi Kim(Food Analysis Center, Korea Food Research Institute)
• Ok-Hwan Lee(Dept. of Food Science and Biotechnology, Kangwon National University) Corresponding author