Abstract:

This study aimed to present a high-performance liquid chromatographic (HPLC) method for the determination of 12 antioxidants in foods. Samples were dissolved in n-hexane saturated with acetonitrile and extracted with the lower phase (containing ascorbyl palmitate) resulting from n-hexane saturated with acetonitrile. A C18 column and a mobile phase consisting of methanol, acetonitrile, acetic acid and water were used for the chromatographic separation in the gradient elution mode. The detection wavelength of UV detector was set at 280 nm. Results showed that the thorough separation of 12 antioxidants was achieved within 36 min. The method exhibited limits of quantification (LOQ) ranging from 0.2 to 1.0 mg/kg and a linear range of 0.2 to 200 mg/L (r = 0.9981－0.9999). Mean spike recoveries at 3 levels of 7 replicates for 12 antioxidants in 3 representative samples with complicated matrix such as palm oil, cake and instant noodles were within the range of 81.13%－107.57%, with a relative standard derivation range of 0.26%－4.52%. The method demonstrates the advantages of simplicity, reliability and low LOQ, and is consequently most suitable for large-batch analysis of antioxidants in foods.

Key words: antioxidants, high-performance liquid chromatography (HPLC), food