Method for Determination of TBHQ in Foods with GC-MS

Abstract

Abstract: A method was developed for the determination of tertiary butylhydroquinone (TBHQ) in foods with gas chromatograpy-selected mass spectrometry (GC-MS). TBHQ was extracted and concentrated from samples by ethyl acetate, then dissolved by saturated acetonitrile and cleaned up by n-hexane. TBHQ was thus determined and the content of TBHQ was assayed. The limit of quantitative detction(S/N)>10 is 0.05 mg/kg and the recovery is in the range of 90%～102% and the relative standard deviation is 1.10%.

Key words: TBHQ, GC-MS, food, antioxidant

YI Xiao-Juan, ZHU Jia-Ye, WANG Li. Method for Determination of TBHQ in Foods with GC-MS[J]. FOOD SCIENCE, 2007, 28(6): 262-265.

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Method for Determination of TBHQ in Foods with GC-MS

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