Simultaneous determination of ascorbyl palmitate and nine phenolic antioxidants in vegetable oils and edible fats by HPLC |
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Authors: | Email author" target="_blank">Christian?PerrinEmail author Liliane?Meyer |
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Affiliation: | (1) Department of Quality and Safety Assurance, Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland |
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Abstract: | This study describes an HPLC method for the simultaneous determination of ascorbyl palmitate (AP) and synthetic phenolic antioxidants
(SPA) in vegetable oils and edible fats in a single run. To achieve this, citric acid was used in combination with isoascorbic
acid for stabilization of AP in standard and sample solutions and for deactivation of oxidizing agents in the HPLC system.
SPA and AP were directly extracted from samples with methanol containing 1 mg/mL each of citric acid and isoascorbic acid.
HPLC analytical and guard columns were pretreated with 90% methanol/acetonitrile 1∶1 (vol/vol), containing 4 mg/mL each of
citric acid and isoascorbic acid, and 10% water at pH 3, for 30 min. Under these conditions, AP was stable for about 7 h at
room temperature. The relative SD of repeatability for AP (0.5–3.6%) was comparable to that for SPA (0.3–2.8%). Average recovery
from spiked samples was 100% for AP, 98–103% for SPA, and 85% for BHT (up to 90% using double extraction with methanol). |
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Keywords: | Ascorbyl palmitate fats HPLC oils phenolic antioxidants |
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