A rapid gas chromatographic method for direct determination of BHA,BHT and TBHQ in edible oils and fats |
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| Affiliation: | 1. Department of Food and Nutrition, Hung-Kuang Institute of Technology, 34 Chung-Chi Road, Shalu, Taichung Hsien 433, Taiwan, ROC;2. Department of Food Sanitation, Ta-Jen Institute of Technology, 20 Wei-Shin Road, Yan-Puu Hsiang, Pintung Hsien 907, Taiwan, ROC;1. Department of Electrical Engineering, National Taipei University of Technology, No. 1, Section 3, Zhongxiao East Road, Taipei, 106, Taiwan, ROC;2. Institute of Organic and Polymeric Materials, National Taipei University of Technology, No. 1, Section 3, Zhongxiao East Road, Taipei, 106, Taiwan, ROC;3. Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh, 11421, Saudi Arabia;4. Fellow: King Abdullah City for Atomic and Renewable Energy: Energy Research and Innovation Center (ERIC), Riyadh, 11451, Saudi Arabia;5. Department of Machinery Construction, Institute for Nanomaterials, Advanced Technologies and Innovation (CXI), Studentská 1402/2, 461 17, Liberec 1, Technical University of Liberec, Czech Republic;1. Centro de Pesquisa em Materiais, Universidade Estadual de Mato Grosso do Sul – UEMS, Dourados, MS, Brazil;2. Grupo de Espectroscopia Óptica e Fototérmica, Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul – UEMS, Dourados, MS, Brazil;3. Programa de Pós-graduação em Meio Ambiente e Desenvolvimento Regional, Anhanguera-Uniderp, Brazil;4. Centro de Desenvolvimento de Tecnologias Químicas, Universidade Estadual de Mato Grosso do Sul – UEMS, Naviraí, MS, Brazil;5. Centro Integrado de Análise e Monitoramento Ambiental, Universidade Estadual de Mato Grosso do Sul – UEMS, Dourados, MS, Brazil;1. SINTEF Industry, P.O.Box 4760 Torgarden, NO-7465 Trondheim, Norway;2. ScanBio Marine Group AS, Brattørkaia 17b, NO-7010 Trondheim, Norway;1. School of Chemistry and Chemical Engineering, Jiangsu Normal University, Xuzhou 221116, PR China;2. Department of Chemistry and Biochemistry, Florida International University, Miami 33199, United States |
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| Abstract: | A simple, rapid and accurate analytical method for direct quantification of phenolic antioxidants BHA, BHT and TBHQ in lipid-containing foods was established by GC-FID with a fused silica capillary column. With the present method, as little as 30–60 mg of the commercial samples including cooking oil, fish oil, butter, margarine, cheese, mayonnaise and salad dressing was required to be dissolved in 1 ml diethyl ether. After the addition of 8-quinolinol as an internal standard, 0.1 μl of the mixture was directly injected into the gas chromatograph with glass wool inserted in the glass liner of the injector port. Analysis of each sample required only 18 min. The recoveries of antioxidants from cooking oil were 92.5–108.4% with coefficients of variation below 7.4%. Among 27 samples, three cooking oil, two fish oil, one butter and one margarine samples were found to contain more than 200 ppm total antioxidants. |
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