液相色谱法和气相色谱法测定食品中抗氧化剂叔丁基羟基茴香醚、2,6-二叔丁基对甲酚和特丁基对苯二酚的研究和比对  

Simultaneous determination of three antioxidants BHA,BHT and TBHQ in food by liquid chromatography and gas chromatography

作　　者：杨杰 方从容 杨大进 

机构地区：[1]国家食品安全风险评估中心,北京100021

出　　处：《卫生研究》2013年第1期114-118,共5页Journal of Hygiene Research

摘　　要：目的建立同时测定食品中抗氧化剂叔丁基羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT)和特丁基对苯二酚(TBHQ)的液相色谱法和气相色谱法。方法先用石油醚提取食品中的油脂,油脂中抗氧化剂用13ml甲醇提取后,离心,重复两次,合并提取液,旋蒸浓缩到5ml,定容至10ml,冷冻1h,上清液分别注入到条件优化好的液相色谱和气相色谱中进行色谱分析。结果液相测定BHA、BHT和TBHQ的定量下限分别为0.002、0.010和0.002g/kg,气相测定BHA、BHT和TBHQ的定量下限分别为0.003、0.002和0.005g/kg,两个水平的加标回收率为82.8%～109.0%。两种仪器分析方法结果比对差异无显著性。结论所建立的前处理方法简单、可操作性强,两种仪器方法的比对结果一致。Objective To develop a method for determining 3 kinds of antioxidants in food in same time with HPLC and GC. Methods Firstly, extracted fat with petroleum ether, then extracted antioxidants with 13ml methnol, centrifuged, repeated the above procedure twice, combined the extracts, next evaporated to 5ml, constanted volume to 10ml, then kepted in freezer （- lh）, lastly, the supernatant injected into high performance liquid chromatography （HPLC） and Gas chromatography （GC） which had been optimized condition. Results The limits of quantitation for BHA,BHT and TBHQ were 0. 002,0. 010 and 0. 002g/kg respectively in HPLC, The limits of quantitation for BHA, BHT and TBHQ were 0. 003, 0. 002 and 0. 005g/kg respectively in GC, The mean recoveries at the two spiked levels were 82.8%- 109.0%. There were no significant difference between HPLC and GC. Conclusion The method can be used to determine the antioxidants in food accurately and sensitively, the comparative results are constant between liquid and gas chromatography.

关 键 词：液相色谱法 气相色谱法 抗氧化剂 

分 类 号：R155.5[医药卫生—营养与食品卫生学]