毛细管气相色谱法测定油炸食品中特丁基对苯二酚的残留量

目的建立毛细管气相色谱法测定油炸食品中特丁基对苯二酚的残留量。方法采用毛细管气相色谱法。色谱柱为HP-5弹性石英毛细管柱(30 m×0.25 mm,0.25μm);载气为氮气;检测器为FID;进样口和检测器温度均为250℃;柱温为220℃,保持15 min。结果特丁基对苯二酚在1.0～100.0mg/L的范围内线性关系良好,r=0.999 7;回收率为90.1%～106.8%(n=3);方法的检测限为0.5 mg/kg。结论本法灵敏度高、简便、易行,结果准确可靠,可为油炸食品的质量控制提供依据。     

食品中叔丁基对苯二酚的检测方法

随着食品工业的快速发展,食品添加剂违规添加现象屡禁不止。叔丁基对苯二酚是一种被广泛应用于油脂食品的抗氧化剂,其在食品中的检测日益受到重视。通过介绍食品中叔丁基对苯二酚检测的研究现状,综述样品前处理方法和仪器分析方法的研究进展,探讨各种方法的原理和应用,比较不同方法的优缺点,为开发快速、准确、灵敏地检测食品中叔丁基对苯二酚的新技术提供参考。     

The effects of bleached and unbleached rosemary oleoresins on light-sensitized oxidation of soybean oil

Bleached and unbleached forms of a rosemary oleoresin (RO) in stripped and nonstripped soybean oil behave both as antioxidant and prooxidant in a light-induced oxidative system. At 0.02 and 0.05% levels, RO had the greatest antioxidant activity, while at 0.01 and 0.5% levels it had the highest prooxidant activity in both stripped and nonstripped soybean oil. Treatment of both soybean oil systems with tertiary butylhydroquinone controlled light-induced oxidation of the oil better than did the oleoresin treatments. The prooxidant activity of the 0.5% RO level was probably due to an excess of prooxidant components being carried into the oil at that level, whereas the reduced antioxidant activity at 0.01% was probably due to the low initial level of active antioxidant components being added to the oil. Published as Journal Series No. 10072, Nebraska Agricultural Research Division, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919.     

Efficacy of tertiary butylhydroquinone on the storage and heat stability of liquid canola shortening

The sensory (odor and flavor) and physicochemical characteristics of tertiary butylhydroquinone (TBHQ) treated and butylated hydroxyanisole/toluene (BHA/BHT) treated liquid canola shortenings, subjected to accelerated storage (Schaal oven test at 65°C) and deep fat heating (at 185°C), were determined. Data for the Schaal oven test indicate that TBHQ was effective in retarding oxidative rancidity in liquid canola shortenings. However, addition of the commonly used mixture of BHA/BHT to canola shortenings resulted in only a slight decrease in oxidation during schaal oven storage. The results obtained from deep fat heating of canola liquid shortening show that neither TBHQ nor BHA/BHT was effective in enhancing oxidative and thermal stability of this product.     

叔丁基对苯二酚的气相色谱分析

由对苯二酚与叔丁醇反应制得抗氧化剂叔丁基对苯二酚。采用ＯＶ１０１弹性石英毛细管柱和火焰离子检测器,用气相色谱归一化法测定了叔丁基对苯二酚的含量,并分析了其中所含对苯二酚、２,５二叔丁基对苯二酚、叔丁基对苯醌和２,５二叔丁基对苯醌等杂质     

Determination of tertiary butylhydroquinone in edible vegetable oil by liquid chromatography/ion trap mass spectrometry

A simple, sensitive and accurate analytical method for quantification of tertiary butylhydroquinone (TBHQ) in edible vegetable oil was established by liquid chromatography/ion trap mass spectrometry (LC/ITMS). After extraction, 5 μl of the extracts was directly injected into LC/ITMS for TBHQ determination. Ethanol was selected as the extraction solvent. The optimized fragmentation amplitude was 1.70 V and electrospray ionization (ESI) was more suitable than atmospheric pressure chemical ionization (APCI) for TBHQ detection. The calibration curve showed good linearity (R² = 0.9990) and recoveries from spiked samples ranged from 81.9% to 110.5%. Relative standard deviations of intra-day and inter-day were in the ranges 2.5–5.7% and 3.9–13.8%, respectively. The procedure allows the detection of 0.3 mg/kg TBHQ in edible vegetable oil. Typical edible vegetable oils in the market were detected for TBHQ by the proposed method. As results, TBHQ was detected in blend oil, soybean salad oil and camellia oil samples.     

叔丁基对苯二酚的合成

以对苯二酚和甲基叔丁基醚 (MTBE)为原料 ,D0 0 1树脂为催化剂合成了叔丁基对苯二酚 (TBHQ)。实验表明在甲苯和丁酮的混合溶剂中进行反应能显著提高TBHQ的选择性 ;较佳条件为 :对苯二酚 0 .0 5mol,D0 0 1树脂催化剂 1.1g ,甲基叔丁基醚 0 .0 36mol,溶剂 2 0mL ,V (甲苯 )∶V (丁酮 ) =4∶1,反应温度为(10 0± 2 )℃ ,反应时间为 2h ,对苯二酚的转化率为 5 1.4mol% ,TBHQ的选择性为 87.9mol%。对其后处理过程进行了探讨。     

Changes in the characteristics and composition of oils during deep-fat frying

Refined, bleached, and deodorized soybean oil and vanaspati (partially hydrogenated vegetable oil blend consisting of peanut, cottonseed, nigerseed, palm, rapeseed, mustard, rice bran, soybean, sunflower, corn, safflower, sesame oil, etc., in varying proportions) were used for deep-fat frying potato chips at 170, 180, and 190°C. Refractive index, specific gravity, color, viscosity, saponification value, and free fatty acids of soybean oil increased with frying temperature, whereas the iodine value decreased. The same trend was observed in vanaspati, but less markedly than in soybean oil, indicating a lesser degree of deterioration. Iodine values of soybean oil and vanaspati decreased from their initial values of 129.8 and 74.7 to 96.2 and 59.6, respectively, after 70 h of frying. Polyunsaturated fatty acids decreased in direct proportion to frying time and temperature. Losses were highest in soybean oil with a 79% decrease in trienoic acids and a 60% decrease in dienoic acids. Levels of nonurea adduct-forming esters were proportional to the losses of unsaturated fatty acids. Butylated hydroxyanisole and tertiary butylhydroquinone did not affect deterioration of soybean oil at frying temperatures.     

加热条件下大豆油中TBHQ的挥发、转化规律及其对大豆油品质的影响

以大豆油为加热介质,采用烘箱法研究不同加热温度条件下叔丁基对苯二酚（tertiary butylhydroquinone,
TBHQ）的损耗规律、损耗途径及对大豆油品质的影响,并对其在加热条件下的挥发和转化产物进行了详尽的研
究。结果表明：较低加热温度条件下TBHQ的抗氧效果较好,高温条件下其抗氧化性能明显减弱;TBHQ的损耗随
着加热温度的升高而增加;高温加热条件下大豆油中的TBHQ主要以挥发形式损耗,同时会有少量TBHQ转化为叔
丁基对苯二醌（2-tert-butyl-1,4-benzoquinone,TQ）和其他物质,其中,主要转化产物是TQ;另外,挥发物中伴随
有少量的TQ等转化产物和分解产物。     

气相色谱--质谱法测定XO酱中BHA、BHT和TBHQ

采用气相色谱—质谱(全扫描方式)测定XO酱中丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)和叔丁基对苯二酚(TBHQ)。样品用甲醇振荡萃取，以DB—5MS为分析柱。3种组分的回收率在85％～99％之间，相对标准偏差小于8．4％；样品中BHA、BHT和TBHQ的检测限分别为0．05、0．05和0．10(mg／kg)。该法简单、快速、准确，可用于XO酱等基质复杂的富油食品中BHA、BHT和TBHQ的检测和确证。