A rapid gas chromatographic method for direct determination of BHA, BHT and TBHQ in edible oils and fats

摘要: Abstract A simple, rapid and accurate analytical method for direct quantification of phenolic antioxidants BHA, BHT TBHQ in lipid-containing foods was established by GC-FID with a fused silica capillary column. With the present method, as little 30–60 mg commercial samples including cooking oil, fish butter, margarine, cheese, mayonnaise salad dressing required to be dissolved 1 ml diethyl ether. After addition 8-quinolinol an internal standard, 0.1 μl mixture directly injected into gas chromatograph glass wool inserted liner injector port. Analysis each sample only 18 min. The recoveries from oil were 92.5–108.4% coefficients variation below 7.4%. Among 27 samples, three two one butter margarine found contain more than 200 ppm total antioxidants.