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SIMULTANEOUS DETERMINATION OF BHA,BHT AND TBHQ IN FOODS BY GAS CHROMATOGRAPHY WITH FID

LIU Hong-he,CHEN Wei,KANG Li,Shenzhen Municipal Center for Disease Control and Prevention,Shenzhen,518020.  
Objective:To develope method for the determination of the concentrations of BHA,BHT and TBHQ in foods by using gas chromatography-flame ionization detector(GC-FID).Methods:BHA,BHT and TBHQ were extracted from food samples by methanol for 3 times,and total extracting volume is 10 ml.The methanol layer was filtrated by filter paper,and analyzed by GC.The GC system consisted of Supleco SPB-1 column(15 m×0.53 mm×0.50 μm),carrier of nitrogen,split ratio(25∶1),injection volume 1μl,initial column temperature 120 ℃,keeping 5 minutes and rising to 220 ℃ with rate of 40 ℃ per minute.Results:The linear ranges of determination for BHA,BHT and TBHQ were 2.0~100.0 μg/L(r=0.99995),2.0~100.0 μg/L(r=0.9997)and 2.0~100.0 μg/L(r=0.9998),respectively.The recoveries of spiked samples for these anti-oxidizing agents were above 95%.1 859 food samples were collected,and BHA,BHT,TBHQ contents were determined by this method.Conclusion:The method is sensitive,simple,rapid and accurate.It can be used to simultaneously determine anti-oxidizing agent in foods.
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