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Quantitative determination of butylated hydroxyanisole, butylated hydroxytoluene, and tert-butyl hydroquinone in oils, foods, and biological fluids by high-performance liquid chromatography with fluorometric detection

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Lipids

Abstract

Concentrations of synthetic antioxidants butylated hydroxyanisole, butylated hydroxytoluene, and tert-butyl hydroquinone were quantified using a high-performance liquid chromatograph with spectrofluorometric detector. The antioxidants were separated and eluted on a reversed-phase column by gradient of a mixture of H2O/acetonitrile/acetic acid (66.5: 28.5∶5, by vol) and a mixture of acetonitrile/acetic acid (95∶5, vol/vol). The eluants were monitored at emission and excitation wavelengths of 310 and 280 nm, respectively. Calibration curves obtained using peak areas against concentration showed ligh coefficients of multiple determination (R 2>0.99) for all antioxidants. Known concentrations of added antioxidant standards were recoverable within 98–99% from oils and over 93% from mouse blood. This method requires minimum sample extraction and purification before analysis and provides a relatively high percentage recovery. The method has been applied successfully for the measurement of antioxidant concentrations in oils, dried foods, and biological fluids.

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Abbreviations

BHA:

butylated hydroxyanisole

BHT:

butylated hydroxytoluene

GC-MS:

gas chromatography-mass spectrometry

HPLC:

high-performance liquid chromatography

TBHQ:

tert-butyl hydroquinone

TMS:

trimethylsilyl

UV:

ultraviolet

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Authors and Affiliations

  1. Department of Food Science and Technology, Tokyo University of Fishories, Konan 4, Minato-ku Tokyo, 1108, Japan

    Vivienne V. Yankah, Hideki Ushio, Toshiaki Ohshima & Chiaki Koizumi

Authors
  1. Vivienne V. Yankah
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  2. Hideki Ushio
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  3. Toshiaki Ohshima
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  4. Chiaki Koizumi
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Correspondence to Hideki Ushio.

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Yankah, V.V., Ushio, H., Ohshima, T. et al. Quantitative determination of butylated hydroxyanisole, butylated hydroxytoluene, and tert-butyl hydroquinone in oils, foods, and biological fluids by high-performance liquid chromatography with fluorometric detection. Lipids 33, 1139–1145 (1998). https://doi.org/10.1007/s11745-998-0316-5

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  • DOI: https://doi.org/10.1007/s11745-998-0316-5

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