文章基本信息

标题：ガスクロマトグラフィーによる乳製品中の第三級ブチルヒドロキノン(TBHQ)の分析法
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作者：竹葉和江 ; 松本昌雄
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1983
卷号：29
期号：5
页码：329-332
DOI：10.1248/jhs1956.29.5_329
出版社：The Pharmaceutical Society of Japan
摘要：We studied whether gas chromatographic method reported by Toyoda et al. for the analysis of general foods was also applicable to the analysis of tertiary-butylhydroquinone (TBHQ) in dairy products. That this method was revealed to be applicable to the analysis of dairy products, except for the use of OV-210 column instead of DEGS column, which required about 1/3 less time for the analysis. The recovery rates of TBHQ from various dairy products under the above conditions was 77-95%, and the limit of detection was about 0.01g/kg. The method also extracted portions of BHT, BHA, SoA and DHA used as food additives in dairy products, separately from TBHQ and therefore they were quite distinguishable. We also applied this method to 160 samples of dairy products available in the market (14 samples of processed cheese, 116 of natural cheese, 13 of butter and 17 of products containing milk and dairy products as their main ingredients), but TBHQ was not detected in any of the samples.
关键词：tertiary-butylhydroquinone (TBHQ);dairy product;OV-210 column;processed cheese;natural cheese;butter