摘要
采用气相色谱 -质谱 (全扫描方式 )测定XO酱中丁基羟基茴香醚 (BHA)、二丁基羟基甲苯 (BHT)和叔丁基对苯二酚 (TBHQ)。样品用甲醇振荡萃取 ,以DB - 5MS为分析柱。 3种组分的回收率在 85 %～ 99%之间 ,相对标准偏差小于 8.4 % ;样品中BHA、BHT和TBHQ的检测限分别为 0 .0 5、0 .0 5和 0 .10 (mg/kg)。该法简单、快速、准确 ,可用于XO酱等基质复杂的富油食品中BHA。
A new method is developed for the simultaneous determination of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) in XO sauce by gas chromatography-mass spectrometry (full scan mode). The antioxidants in sample are extracted with methanol, and the analysis column is DB-5MS. The recoveries of the three compositions are from 85% to 99% with relative standard deviation being less than 8.4%, and the detection limits of BHA, BHT and TBHQ are 0.05, 0.05 and 0.10mg/kg, respectively. The method is simple, efficient and accurate, and suitable for determination and confirmation of BHA, BHT and TBHQ in oleaginous food with complicated matrix such as XO sauce.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第5期83-85,共3页
Journal of the Chinese Cereals and Oils Association
关键词
气相色谱-质谱法
XO酱
BHA
BHT
调味料
丁基羟基茴香醚
gas chromatography-mass spectrometry (GC-MS), XO sauce, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ)
