A rapid gas chromatographic method for direct determination of BHA, BHT and TBHQ in edible oils and fats.

Oils containing different levels of the most common phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiarybutyl hydroquinone (TBHQ) from 0–200 ppm were analyzed by a new gas chromatographic method. The antioxidants in oils were isolated by nitrogen gas purging, collected on Tenax GC coated with polymetaphenoxylene, and then separated and quantitated by gas chromatography. This method requires neither extraction of antioxidants from oil nor derivatization of antioxidants. The correlation coefficients (r) between gas chromatographic peak heights or peak area and their concentrations in oils were 0.99 for BHA, BHT, and TBHQ. This simple gas chromatographic method can determine as little as 10 ppm pf BHA, BHT, or TBHQ in oils in an hour.

Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil

Gas Chromatographic Determination of Synthetic Antioxidants in Edible Fats and Oils - A Simple Methylation Method

Effects of Mode of Sterilization on the Recovery of Phenolic Antioxidants in Laboratory Media Assessed by Nonderivatizing Gas Chromatography-Mass Spectrometry ‡.

Effects of extraction solvent on gas chromatographic quantitation of BHT and BHA in chewing gum

http://academic.oup.com/jaoac/article-pdf/55/5/1081/32487511/jaoac1081.pdf

Flame Ionization Gas-Liquid Chromatographic Determination of Antioxidants in Vegetable Oil

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Flame Ionization Gas-Liquid Chromatographic Determination of Antioxidants in Vegetable Oil