Study of Rapid HPLC Method for the Determination of Antioxidants in Foods, and Standard Solution Stability during Storage

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  • 食品中酸化防止剤の迅速HPLC法および標準溶液の長期安定性の検討
  • ショクヒン チュウ サンカ ボウシザイ ノ ジンソク HPLCホウ オヨビ ヒョウジュン ヨウエキ ノ チョウキ アンテイセイ ノ ケントウ

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Abstract

<p>In this study, we simultaneously determined three antioxidants, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), using HPLC equipped both with a photodiode array detector and a fluorescence detector in 25 minutes per sample. Due to the combined use of the two detectors, we could achieve improved target selectivity. Further, quantification at the specific wavelengths for each target substance particularly increased BHT detection sensitivity. This approach enabled us to avoid repeated measurements during daily inspections. Furthermore, detections were performed using LC-MS/MS instead of GC-MS to overcome the problem of helium gas shortage.</p><p>In addition, we investigated antioxidant stability in standard solutions during storage. Although TBHQ was stable in methanol with ascorbic acid at −20℃, ascorbic acid storage has possibility to lead to decrease in BHT and BHA concentrations. We recognized that the mixture of BHT and BHA dissolved in methanol at 4℃ and that of BHT, BHA and TBHQ dissolved in methanol with ascorbic acid at −20℃ were suitable for about one year.</p>

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