文章基本信息

标题：Determination of Butylated Hydroxyanisole and Butylated Hydroxytoluene in Oily Foods and Dried Fish by High-Performance Liquid Chromatography
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作者：KIYOMATSU HASHIZUME ; CHITOSE TODA ; TERUYO YASUI 等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1988
卷号：34
期号：6
页码：550-554
DOI：10.1248/jhs1956.34.550
出版社：The Pharmaceutical Society of Japan
摘要：Simultaneous analysis of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in oily foods and dried fish was investigated by using high-performance liquid chromatography (HPLC). Authentic BHA and BHT (each 100μg/g) were added to antioxidant-free oily foods and dried fish (0.1g, 0.5 g), followed by distillation with a modified continuous extractor for 2 h (oily foods) or 3 h (dried fish). HPLC was carried out on a normal-phase partition column (TSK gel silica-60, 4.6 mm i.d.×25 cm) with butyl acetate-heptane (1 : 9) solution as the mobile phase and with ultraviolet detection at 285 nm. Less time was required for distillation as compared with previous distillation methods, and recovery of BHA and BHT was higher. Moreover, only one column was required in HPLC, and BHA and BHT could thus be recovered more easily and accurately. The determination limit of BHA and BHT by this method was much improved.
关键词：HPLC;butylated hydroxyanisole;butylated hydroxytoluene;continuous extractor;antioxidant;dried fish