摘要：In this research the levels of benzoic acid and sorbic acid as preservatives in various food such as sauce, ketchup, mayonnaise, jam, fruit juice and cheese sold in Local Markets of Ankara, were determined. Spectrophotometric method was used to analyse the levels of these agents. In the analyzed samples of source, ketchup, mayonnaise and cream cheese mean sorbic levels were found 0.475, 0.470, 0.258, 0.299 g/kg respectively. At the same time the levels of benzoic acid were determined in jam, ketchup and fruit juice samples as follow, 0.516, 0.479, 0.405 g/kg. We concluded what sorbic acid and benzoic acid levels found in analyzed samples expect fruit juice samples were well below the limits given in the Food Registration and the importance of their usage according the acceptable limits given in the Registration was discussed.
