Determination of Butylated Hydroxyanisole and Butylated Hydroxytoluene in Oily Foods and Dried Fish by High-Performance Liquid Chromatography

概要

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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.
公益社団法人日本薬学会の論文
1988-12-31