DETERMINATION OF BHA, BHT AND TBHQ IN EDIBLE FATS AND OILS

被引：22

作者：

DOEDEN, WG ^{[1
]}

BOWERS, RH ^{[1
]}

INGALA, AC ^{[1
]}

机构：

[1] SWIFT & CO, CTR RES & DEV, 1919 SWIFT DR, OAK BROOK, IL 60521 USA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1979年 / 56卷 / 01期

关键词：

D O I：

10.1007/BF02671753

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method is described for the rapid analysis of the phenolic antioxidants BHA, BHT and TBHQ [butylated hydroxy anisole, butylated hydroxy toluene, 2-tert-butylhydroxyquinone] in edible fats and oils. The procedure is based on gel permeation chromatography with UV detection, and requires no preliminary isolation of the antioxidants from the matrix. Detection limits with the instrumentation used in this study were < 1 ppm for BHA and BHT, and about 20 ppm for TBHQ.

引用

页码：12 / 14

页数：3

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