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。

Determination of BHA, BHT and TBHQ in XO Sauce by GC-MS

A new method is developed for the simultaneous determination of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) in XO sauce by gas chromatography-mass spectrometry (full scan mode). The antioxidants in sample are extracted with methanol, and the analysis column is DB-5MS. The recoveries of the three compositions are from 85% to 99% with relative standard deviation being less than 8.4%, and the detection limits of BHA, BHT and TBHQ are 0.05, 0.05 and 0.10mg/kg, respectively. The method is simple, efficient and accurate, and suitable for determination and confirmation of BHA, BHT and TBHQ in oleaginous food with complicated matrix such as XO sauce.