Determination of synthetic phenolic antioxidants in edible oils using microvial insert large volume injection gas-chromatography

被引：77

作者：

Ignacio Cacho, Juan ^{[1
]}

Campillo, Natalia ^{[1
]}

Vinas, Pilar ^{[1
]}

Hernandez-Cordoba, Manuel ^{[1
]}

机构：

[1] Univ Murcia, Fac Chem, Dept Analyt Chem, Reg Campus Int Excellence,Campus Mare Nostrum, E-30100 Murcia, Spain

来源：

FOOD CHEMISTRY | 2016年 / 200卷

关键词：

Synthetic phenolic antioxidants; Butylated hydroxytoluene (BHT); Butylated hydroxyanisole (BHA); Tert-butyl hydroquinone (TBHQ); Edible oil samples; Gas chromatography-mass spectrometry (GC-MS); PERFORMANCE LIQUID-CHROMATOGRAPHY; CLOUD-POINT EXTRACTION; MASS-SPECTROMETRY; VEGETABLE-OIL; BUTYLATED HYDROXYTOLUENE; FOOD ANTIOXIDANTS; SAFETY ASSESSMENT; BHT; HYDROXYANISOLE; ADDITIVES;

D O I：

10.1016/j.foodchem.2016.01.026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Three synthetic phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ), were determined in different edible vegetable oil samples. The analyses were carried out by gas chromatography-mass spectrometry (GC-MS) using microvial insert large volume injection (LVI). Several parameters affecting this sample introduction step, such as temperatures, times and gas flows, were optimised. Quantification was carried out by the matrix-matched calibration method using carvacrol as internal standard, providing quantification limits between 0.08 and 0.10 ng g(-1), depending on the compound. The three phenolic compounds were detected in several of the samples, BHT being the most frequently found. Recovery assays for oil samples spiked at two concentration levels, 2.5 and 10 ng g(-1), provided recoveries in the 86-115% range. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：249 / 254

页数：6

共 31 条

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