HPLC法测定油炸食品中TBHQ的方法学研究

Methodological Study on the Determination of TBHQ in Fried Food by HPLC

特丁基对苯二酚(Tertiary Butylhydroquinone,TBHQ)为人工合成抗氧化剂,本文建立了高效液相色谱法(High Performance Liquid Chromatography,HPLC)测定油炸食品中叔丁基对苯二酚含量的测定方法。以市面上销售的油炸食品作为本次研究对象,采用超声提取方式,以乙腈饱和的正己烷作为提取溶剂,柱温为35℃,检测波长280 nm,选用C18(250 mm×4.6 mm,5μm)色谱柱,进样量10μL,流动相为乙腈-水,采用梯度洗脱。结果表明,TBHQ精密度RSD值为0.52%,TBHQ平均加标回收率为97%,方法快速、准确、灵敏度高。

Tertiary Butylhydroquinone(TBHQ)is a synthetic antioxidant.A method for the determination of tertiary butylhydroquinone in fried foods by high performance liquid chromatography(HPLC)has been established.Taking the fried food sold on the market as the research object,ultrasonic extraction was adopted,n-hexane saturated with acetonitrile was used as the extraction solvent,the column temperature was 35℃,the detection wavelength was 280 nm,and a C18(250 mm×4.6 mm,5μm)chromatographic column was selected,injection volume 10μL,mobile phase acetonitrile-water,gradient elution.The results showed that the precision RSD value of TBHQ was 0.52%.The average spiking recovery of TBHQ was 97%,and the method was fast,accurate and sensitive.