The ionizing radiation is a safe and efficient method to eliminate the bacterial of foods and in the disinfestations of fruits, vegetables among other products. However, the importance in determining the correct doses efficient and analyzing the effect of the radiation in the chemistry of the product, nutritional value and in the quality organoleptic if they make necessary. The chromatography analyzes the chemical effect that the treatment with ionizing radiation in foods can cause. The objective of this work was analysis Chromatography the Ocimumbasilicum, Origanumvulgare, Cymbopogoncitratus and Thymus vulgaris after gamma irradiation being used the radiation gamma of Cobalt-60. The experiment was developed in the Laboratory of Pharmacology of the InstitutoBiológico/SP during the month of Janeiro of 2007 and the irradiations accomplished at the Institute of Nuclear and Energy Research - IPEN/SP, being used an experimental irradiator of Cobalt-60, model Gammacell 220 at 3.32 kGy/h. The dried and powdered aerial parts (40g) of Ocimumbasilicum, Origanumvulgare, Cymbopogoncirtatus and Thymus vulgaris were submitted to extraction with hexane and ethanol (3 times) at room temperature. Solvents were filtered and evaporated under vacuum to yield hexanic (HEX) and ethanolic (EtOH) extracts. The extractions procedures were repeated with the aerial parts of the same plants irradiated with 5 and 10 kGy. The HEX and EtOH extracts were analyzed by thin layer chromatography over TLC aluminium sheets silica gel F254 (Merck) eluted with mixtures of hexane: ethyl acetate (HEX: ACOEt) and chloroform: methanol (CHCl3: MeOH) in different polarities. The best systems were HEX: ACOEt (8:2) for hexanic extracts and HEX: ACOEt (3:7) for ethanolic extracts. The sheets were analyzed by UV (254 nm) and iodine vapours. These analyses did not show significative chemical differences between irradiated extracts and the control (no irradiated extracts).

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