摘要
建立了凝胶渗透色谱-气相色谱法测定油炸食品中丁基羟基茴香醚(BHA)和二丁基羟基甲苯(BHT)两种抗氧化剂。采用乙酸乙酯-环己烷(体积比为1∶1)溶液提取样品中BHA和BHT。提取液经凝胶渗透色谱(GPC)净化。采用配有FID检测器的气相色谱进行测定。方法准确度高、稳定性好。加标回收率为85.7%~94.0%。BHA和BHT检出限为0.002 mg/m L。BHA和BHT在5 mg/L^100 mg/L时,线性相关系数在0.999 6以上。
A method was developed for determination of butylated hydroxyanisole （BHA）, butylated hydroxy- toluene （BHT）in fried foods by gel permeation chromatography and gas chromatography.The BHA,BHT were extracted from samples with cyclohexane-ethylacetate （ 1 ： 1, volume ratio）.The extract was cleaned up by gel permeation chromatography.Then it was detected by gas chromatography with FID detector.The method is accurate and stable.The recovery rate was 85.7 %-94.0 %.The BHA and BHT detection limits were 0.002 mg/mL.The linear range of the determination was 5 mg/L-100 mg/L and the linear correlation coefficient was above 0.999 6.
出处
《食品研究与开发》
CAS
北大核心
2016年第15期186-189,共4页
Food Research and Development
关键词
凝胶渗透色谱
气相色谱
BHA
BHT
gel permeation chromatography
gas chromatography
BHA
BHT
