FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 254-257.doi: 10.7506/spkx1002-6630-201014058

• Analysis & Detection • Previous Articles     Next Articles

Pressurized Solvent Extraction and HPLC Determination of BHA and BHT in Food

LIN Tai-feng1,2，LIU Yang1，WANG Hui-qin1,2，ZHENG Da-wei1,2，LUO Yun-jing1,2，ZHANG Shu-fen1,2   

  1. 1. College of Life Science and Bio-engineering, Beijing University of Technology, Beijing 100124, China；
    2. Quality Supervision and Inspection Station of Beverages and Food Additives of Beijing, Beijing 100124, China
  • Received:2009-10-14 Revised:2010-03-29 Online:2010-07-15 Published:2010-12-29
  • Contact: LIN Tai-feng1 E-mail:lintaifeng@bjut.edu.cn

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Abstract:

The purpose of this study was to establish a method for determining butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in food using pressurized solvent extraction (PSE) and HPLC. The simultaneous PSE extraction of BHA and BHT was optimized using orthogonal array design with respect to the effects of extraction temperature and pressure, extraction solution type and length of extraction, and the optimum values of these extraction parameters for achieving the maximum sum of extraction yields of BHA and BHT were. Under the optimized PSE extraction conditions, the average spike recoveries for BHA and BHT determined by the analytical method ranged from 92.60% to 97.80% with RSDs from 0.5% to 3.1%. The developed method exhibited good linearity over the range from 1.0 to 200.0μg/mL, with a correlation coefficient of no less than 0.9997 and the detection limit was 0.05μg/mL This method is simple, fast and efficient and has good repeatability. It is most suitable for the simultaneous determination of BHA and BHT in food.

Key words: pressurized solvent extraction (PSE), high performance liquid chromatography (HPLC), butylated hydroxanisole (BHA), butylated hydroxytoluene (BHT), antioxidant

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