[Determination of butylated hydroxy-anisole in oily foods by high-performance liquid chromatography with fluorescence detection].
Simple and rapid determination method for butylated hydroxyanisole [2(3)-tert-butyl-4-hydroxyanisole)] (BHA) (CAS no. 25013-16-5) is developed. BHA was extracted from oily foods with hexane and from hexane layer to acetonitrile. The acetonitrile layer was either directly or after concentration injected to high-performance liquid chromatograph (HPLC) equipped with a fluorescence detector. As the internal standard for determination, tert-butyl-p-cresol was used. The conditions for HPLC were as follows. Column; Shim-pack CLC-ODS (6 mm i.d. x 15 cm): Mobile phase; 75% methanol: Excitation wave length for the fluorescence detector 298 nm; Emission wave length 332 nm. The recoveries of BHA from salad oil, margarine, and butter added 10 micrograms/g or 200 ng/g of BHA were satisfactory.
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Yamada
D002083:Butylated Hydroxyanisole / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis*; D005453:Fluorescence; D005504:Food Analysis / Q000379:methods*
D004041:Dietary Fats; D002083:Butylated Hydroxyanisole