PSE-GC法同时测定饼干中两种抗氧化剂

Determination of Two Antioxitants in Biscuit by Pressurized Solvent Extraction and GC

建立测定饼干中的2种抗氧化剂叔丁基对羟基茴香醚(BHA)和二丁基羟基甲苯(BHT)的加压溶剂萃取-气相色谱法(PSE-GC法)。采用PSE法进行样品萃取,萃取液经中性氧化铝净化后,进行GC分析。PSE-GC法测定饼干中BHT和BHA的相对标准偏差(RSD)为0.5%～3.1%,并且在2.0μg/mL～200.0μg/mL范围内色谱峰面积与组分浓度均有很好的线性相关性(r≥0.999 4),检出限为0.5μg/mL,回收率为94.68%～96.80%。PSE-GC法简便、快速、效率高,方法的重现性、线性相关性以及检出限理想,适用于饼干中BHT和BHA含量的同时快速检测。

To establish a new method for determining tow antioxidants butylated hydroxyanisole （BHA） and butylated -hydroxytoluene （BHT） in food using pressurized solvent extraction （PSE） and HPLC. The sample was extracted by PSE and the extract was analyzed by GC after clear-up with neutral aluminium oxide. The recoveries of this method ranged from 94.68 % to 96.80 % with RSDs ranged from 0.5% to 3.1%. The developed method was linear over the range 2.0 ug/mL-200.0 ug/mL with correlation coefficients （r ≥ 0.999 4） and the detection limit of the method was 0.5 ug/mL, this method is simple, fast, affective, and has good repetition. It can be used for the simultaneous determination of BHA, BHT in biscuit.