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A first step towards a chemical multi-method for the detection of residues of sulphonamides in various types of meat is described. The method is based on an extraction with ethyl-acetate, clean-up by a silica column and an anion exchange column, derivatisation by diazomethane (methylation) and pentafluoropropionic acid anhydride (acylation) and detection by a gas-chromatograph equipped with an electron capture detector. The requirement of a detection level of 0.1 ppm was met for five sulphonamides added singularly or in combination to pork, beef and veal. Investigations in chicken presented difficulties with the background noise, particularly where sulphanilamide was involved. Whereas research priorities were put elsewhere and investigations concerning sulphonamides were stopped, this report was made up to serve as a basis for further research.