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Determination of BHA, BHT and TBHQ in edible fats and oils
Author(s) -
Doeden W. G.,
Bowers R. H.,
Ingala A. C.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671753
Subject(s) - chemistry , chromatography , butylated hydroxyanisole , antioxidant , food science , edible oil , organic chemistry
A method is described for the rapid analysis of the phenolic antioxidants BHA, BHT and TBHQ 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 ca. 20 ppm for TBHQ.