食品中酸化防止剤の迅速HPLC法および 標準溶液の長期安定性の検討.

Autor: 見上葉 子, 高木優子, 宮川弘之, 山嶋裕季子, 坂牧成恵, 小林千種
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Zdroj: Food Hygienic & Safety Science / Shokuhin Eiseigaku Zasshi; 2022, Vol. 63 Issue 2, p12-19, 8p
Abstrakt: In this study, we simultaneously determined three antioxidants, butylate d hydroxytoluene (BHT), butylate d hydroxy anisole (BHA), and tert-butylhydroquinone (TBHQ), using HPLC equipped both with a photodiode array detector and a fluorescence detector in 25 minutes per sample. Due to the combined use of the two detectors, we could achieve improved target selectivity. Further, quantification at the specific wavelengths for each target substance particularly increased BHT detection sensitivity. This approach enabled us to avoid repeated measurements during daily inspections. Furthermore, detections were performed using LC-MS/MS instead of GC-MS to overcome the problem of helium gas shortage. In addition, we investigated antioxidant stability in standard solutions during storage. Although TBHQ was stable in methanol with ascorbic acid at - 20C, ascorbic acid storage has possibility to lead to decrease in BHT and BHA concentrations. We recognized that the mixture of BHT and BHA dissolved in methanol at 4°C and that of BHT, BHA and TBHQ dissolved in methanol with ascorbic acid at - 20C were suitable for about one year. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index