Terbutylhydroquinone (TBHQ) and dibutylhydroxy toluene (BHT) are antioxidants in food additives, which can prevent or delay the oxidative decomposition and deterioration of oil or food ingredients and improve food stability. However, the addition of antioxidants must comply with the provisions of China’s food hygiene law, excessive addition will damage human health.
1. Test basis
This program is prepared according to “Determination of 9 antioxidants in Food of National Food Safety Standards”.
2. Detection indicators
Tert-butyl-p-hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), propyl gallate (PG), tert-butylhydroquinone (TBHQ).
3. Instrument preparation
4. Experimental conditions
Chromatographic column: C18 column, 4.6 mm*250 mm, particle size 5 μm
Detection wavelength: 280nm
Test temperature: room temperature
The flow speed: 1 ml/min
The flow phase: 1.5% (volume fraction) acetic acid-methanol solution (A), 1.5% (volume fraction) acetic acid-aqueous solution (B);
Elution gradient: 0min-5min, mobile phase A is 30%, 5min-20min, mobile phase A increases linearly from 30% to 80%, 20min-30min; Mobile phase A is 80%; The flow rate was 1.0mL/min and the column temperature was 40℃
5. Atlas data
