油脂性食品及び魚乾製品中の<i>tert</i>-Butylhydroquinone の分析

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書誌事項

タイトル別名
  • Determination of <i>tert</i>-Butylhydroquinone in Oily Foods and Dried Fish
  • ユ シセイ ショクヒン オヨビ ギョ カンセイヒンチュウ ノ tert
  • Determination of Food Additives by High Performance Liquid Chromatography. IV
  • 高速液体クロマトグラフィーによる食品添加物の分析 (第4報)

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説明

A method for quantitative determination of tert-butylhydroquinone (TBHQ) in oily foods and dried fish by high performance liquid chromatography was developed. TBHQ was extracted from foods with ethyl acetate, the solvent was evaporated off, and the residue was dissolved in n-hexane-ethyl acetate mixture (99:1, v/v%). The n-hexane-ethyl acetate mixture was applied to an Extrelut column for extraction and clean-up of TBHQ. The Extrelut column gave an eluate free from emulsion with a high yield of TBHQ. TBHQ was separated on a reverse-phase column, “LiChrosorb RP-8” (4.0mm×15cm), by using acetonitrile/0.01M monobasic potassium phosphate solution (50/50v/v%). Detection was done by absorption measurement at 282nm with 0.04 AUFS. Isoamyl p-hydroxybenzoate was used as an internal standard. Normal phase chromatography with a “LiChrosorb DIOL” column (4.0mm×50cm) was employed for confirmation of TBHQ with 25% ethyl acetate in n-heptane as the mobile phase.<br>Recoveries of TBHQ from foods were in the range of 91.2-95.1%. The present method permits a simple determination of TBHQ at a level as low as 1.0ppm in oily foods and dried fish.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 25 (2), 209-213_1, 1984

    公益社団法人 日本食品衛生学会

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