高效液相色谱法同时测定油炸食品中TBHQ、BHA、BHT

Determination of TBHQ、BHA、BHT Content in Fried Food with HPLC

建立了高效液相色谱同时测定油炸食品中TBHQ、BHA、BHT的方法。用石油醚提取试样中的油脂,并以空白植物油预先溶解标样,再用甲醇提取油脂中的TBHQ、BHA、BHT,过滤后进高效液相色谱仪,经反相色谱分离后,根据保留时间和峰面积进行定性和定量。方法线性范围在0.5～200 mg/kg之间,检出限为1.0 mg/kg,回收率在81.7%～91.8%之间,RSD均小于2。本方法与现有标准相比,前处理简便、快速准确,可作为实验室油炸食品中抗氧化剂的常规检测方法。

To establish a HPLC method for the determination of TBHQ,BHA,BHT in fried food.Extracted the oil from the sample by petroleum ether,previously dissolved guide sample by the blank vegetable oil.Then extracted the TBHQ,BHA,BHT from the oil by methanol,by reversion phase chromatography separation,identified by retention time and quantitied by peak area.The linearity was observed between 0.5~200 mg/kg,the detection limits of detection was 1.0 mg/kg,the recoveries ranged from 81.7 % to 91.8 %,RSD2.Compared with the existing standard,this method is simple,rapid and accurate,can be used as a conventional detection method to detection antioxidants in fried food.