Determination of butylated hydroxytoluene in food samples by high-performance liquid chromatography with ultraviolet detection and gas chromatography/mass spectrometry.
A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed and compared with a gas chromatography/mass spectrometry (GC/MS) method for determining butylated hydroxytoluene (BHT) in foodstuffs as a result of migration from plastic packaging. Similar extraction procedures were used in both methods. BHT was quantitated using an external standard in the HPLC method and an internal standard in the GC/MS method. Both methods presented good linearity (r(2) > or = 0.9917) and low detection limits. Recoveries obtained with the HPLC method (chicken meat, 95.8%, and Gouda cheese, 83.9%) were better than with the GC/MS method (chicken meat, 85.6%, and Gouda cheese, 71.3%).
Sanches-Silva
Ana
A
University of Santiago de Compostela, Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Food Science, E-15782, Spain.
Cruz
José M
JM
Sendón-García
Raquel
R
Paseiro-Losada
Perfecto
P
D000818:Animals; D002084:Butylated Hydroxytoluene / Q000302:isolation & purification*; D002138:Calibration; D002611:Cheese / Q000032:analysis; D002645:Chickens; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis; D013056:Spectrophotometry, Ultraviolet / Q000379:methods
D002084:Butylated Hydroxytoluene