Determination Of Antioxidants Butyl Hydroxy Anisole (BHA) And Butylated Hydroxy Toluene(BHT) In The Edible Vegetable Oil

Antioxidants plays an important role whether in the human body or in food. Edible vegetable oil as one kind of the substances in our daily consumption, whose quality has direct influence on human health and safety. Various kinds of antioxidants often are added in the edible vegetable oil to prevent its oxidative deterioration. Although those antioxidants could effectively prevent or slow down the oxidation reaction and serve to extend the oil shelf life, the excessive antioxidants are harmful to the human body. Therefore, scientific and accurate determination of antioxidants is particularly indispensable. In this work, the simultaneous detection of antioxidants Butyl hydroxy anisole (BHA) and Butylated hydroxy toluene (BHT)are studied by high performance liquid chromatography and gas chromatography, respectively. In high performance liquid chromatography method used, the UV detector is selected at210nm, and methanol/water=92/8(pH=3.0, adjusted with phosphoric acid) is employed as the mobile phase, BHA recovery is96.2%～108.6%, and BHT recovery is95.9%～107.8%, good qualitative and quantitative determination is obtained. For gas chromatography, the detection condition is as follow:injection volume:0.2uL injection time:1s～5s, injection mode:Split injection (ie. SPL:SLESS:0.4), column temperature:185℃, inlet temperature:230℃, detection temperature:250℃. and BHT recovery of95.3%～105.8%, BHA recovery was93.3%～102.4%, the accurate analysis of BHT and BHA could achieved too. The retention times for the two sybstances in gas chromatography are shorter than those in high-performance liquid chromatography, and the former’s detection efficiency is3to4times of the latter’s. Both methods have good separation effect and scientificity, therefore, which can be widely used and is of great significance for popularizing basic detection method.