Abstract:

The volatilization and transformation patterns and loss pathways of tertiary butylhydroquinone (TBHQ) in
soybean oil and its effect on the quality of soybean oil were studied by oven heating method. In addition, its volatilization
and transformation products in soybean oil were studied in details at high temperature. The results showed that at low
temperature, TBHQ had better antioxidant properties, while its antioxidant potency was significantly weakened at high
temperature. As the heating temperature rose, TBHQ loss significantly increased. Volatilization was the major pathway
for TBHQ loss in the soybean oil at high temperatures; meanwhile a small portion of TBHQ was transformed to 2-tertbutyl-
1,4-benzoquinone (TQ) and other substances, and the major transformation product of TBHQ was TQ; Moreover, the
volatilization products contained a small amount of transformation products such as TQ and decomposition products.

Key words: heating, tertiary butylhydroquinone (TBHQ), 2-tert-butyl-1,4-benzoquinone (TQ), volatilization, transformation, soybean oil