| PSE-HPLC 法测定食品中叔丁基羟基茴香醚和2,6- 二叔丁基羟基甲苯 |
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| 引用本文： | 林太凤,刘 阳,王慧琴,郑大威,罗云敬,张淑芬. PSE-HPLC 法测定食品中叔丁基羟基茴香醚和2,6- 二叔丁基羟基甲苯[J]. 食品科学, 2010, 31(14): 254-257. DOI: 10.7506/spkx1002-6630-201014058 |
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| 作者姓名： | 林太凤 刘 阳 王慧琴 郑大威 罗云敬 张淑芬 |
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| 作者单位： | 1.北京工业大学生命科学与生物工程学院2.北京市饮料及食品添加剂质量监督检验站 |
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| 摘 要： | 目的：建立测定食品中抗氧化剂叔丁基羟基茴香醚(BHA)和2,6- 二叔丁基羟基甲苯(BHT)加压溶剂萃取-高效液相色谱法(PSE-HPLC 法)。方法：采用正交试验对影响PSE 萃取效率的温度、压力、萃取溶剂、萃取时间进行优化，联合HPLC 进行测定，并确定分别以BHA 提取量、BHT 提取量以及总量为评价指标的最优条件。结果：PSE-HPLC 法测定BHT 和BHA 的相对标准偏差(RSD)为0.5%～3.1%，并且在1.0～200.0μg/mL 范围内色谱峰面积与组分质量浓度均有很好的线性相关性(r ≥ 0.9997)，检出限为0.05μg/mL，在最优条件下的回收率为92.60%～97.80%。结论：PSE-HPLC 法简便、快速、效率高，方法的重现性、线性相关性以及检出限理想，适用于食品中BHT 和BHA 含量及两者总量的同时快速检测。
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| 关 键 词： | 加压溶剂萃取(PSE) 高效液相色谱(HPLC) 叔丁基羟基茴香醚(BHA) 2 6- 二叔丁基羟基甲苯(BHT) 抗氧化剂 |
| 收稿时间： | 2009-10-14 |
Pressurized Solvent Extraction and HPLC Determination of BHA and BHT in Food |
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| LIN Tai-feng,LIU Yang,WANG Hui-qin,ZHENG Da-wei,LUO Yun-jing,ZHANG Shu-fen. Pressurized Solvent Extraction and HPLC Determination of BHA and BHT in Food[J]. Food Science, 2010, 31(14): 254-257. DOI: 10.7506/spkx1002-6630-201014058 |
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| Authors: | LIN Tai-feng LIU Yang WANG Hui-qin ZHENG Da-wei LUO Yun-jing ZHANG Shu-fen |
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| Affiliation: | 1. College of Life Science and Bio-engineering, Beijing University of Technology, Beijing 100124, China；2. Quality Supervision and Inspection Station of Beverages and Food Additives of Beijing, Beijing 100124, China |
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| Abstract: | The purpose of this study was to establish a method for determining butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in food using pressurized solvent extraction (PSE) and HPLC. The simultaneous PSE extraction of BHA and BHT was optimized using orthogonal array design with respect to the effects of extraction temperature and pressure, extraction solution type and length of extraction, and the optimum values of these extraction parameters for achieving the maximum sum of extraction yields of BHA and BHT were. Under the optimized PSE extraction conditions, the average spike recoveries for BHA and BHT determined by the analytical method ranged from 92.60% to 97.80% with RSDs from 0.5% to 3.1%. The developed method exhibited good linearity over the range from 1.0 to 200.0μg/mL, with a correlation coefficient of no less than 0.9997 and the detection limit was 0.05μg/mL This method is simple, fast and efficient and has good repeatability. It is most suitable for the simultaneous determination of BHA and BHT in food. |
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| Keywords: | pressurized solvent extraction (PSE) high performance liquid chromatography (HPLC) butylated hydroxanisole (BHA) butylated hydroxytoluene (BHT) antioxidant |
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