Determination Of Phenolic Antioxidants In Fried Food By Hplc

Antioxidants are Food Additives that are uesd limitedly by our nation law,and it is important to monitor the situation of Antioxidants in food.this article discussed the research progess,classification of Antioxidants, and discussed mechanism of phenolic antioxidants' use in fried food, and discussed types of Antioxidants that are permitted by some countries.then summarized the existing methods that are used in testing Antioxidants in food.PG,TBHQ,BHA,4HR,BHT,2246 content in fried potato was determined by Reverse Phase High Performance Liquid Chromatography. 50%Methanol-water(1% acetic acid, volume ratio)was used as the mobile phase in PG and TBHQ;80% methanol was used as the mobile phase in the group BHA,4HR,BHT and 2246,The detection wave length was 280nm. The methanol was used to extract PG and TBHQ,The methanol-methylene dichloride(9:1 volume ratio)was used to extract BHA,4HR,BHT and 2246 from fried potato;The correlation coefficient was between 0.9983～0.9996 and the detection limit were 1.0μg/g～2.0μg/g,the average recoveries were all above 85%,and the relative standard deviations were 0.21%～5.30%.BHA,4HR,BHT,2246 content in small fried food was determined by Reverse Phase High Performance Liquid Chromatography. In the chromatographic condition,the average recoveries were all above 80%,and the relative standard deviations were 1.14%～5.90%,Another commonly used detection antioxidant TBHQ.5 species of small food contain TBHQ,does not affect the separation of four kinds of substances.