LC/MSおよびGC/MSによる食品中5種類のフェノール系酸化防止剤の定量・確認

DOI 日本農学文献記事索引 Web Site PubMed 被引用文献2件 参考文献26件
  • 辻 澄子
    国立医薬品食品衛生研究所大阪支所　食品試験部 国立医薬品食品衛生研究所
  • 中野 真希
    国立医薬品食品衛生研究所大阪支所　食品試験部 アンジェスMG株式会社彩都研究所
  • 寺田 久屋
    名古屋市衛生研究所
  • 田村 征男
    名古屋市衛生研究所
  • 外海 泰秀
    国立医薬品食品衛生研究所大阪支所　食品試験部 (社)大阪府薬剤師会　試験検査センター

書誌事項

タイトル別名
  • Determination and Confirmation of Five Phenolic Antioxidants in Foods by LC/MS and GC/MS

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Identification and determination of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), nordihydroguaiaretic acid (NDGA), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) by means of LC/MS and GC/MS were examined. These five phenolic antioxidants were detected as their pseudo-molecular ions [M-H]- by LC/MS using a Shim-pack FC-ODS column with drying gas. Moreover, BHA, BHT and TBHQ were detected based on their mass fragment ions by GC/MS. Decomposition of TBHQ, NDGA and PG during analysis could be prevented by the addition of L-ascorbic acid (AsA) to the extraction solvent. All five antioxidants were extracted from nikuman, olive oils, peanut butter, pasta sauce and chewing gum with a mixture of acetonitrile-2-propanol-ethanol (2 : 1 : 1) containing 0.1% AsA (AsA mixture), which had been cooled in a freezer and filtered. One part filtrate and 5 parts water were mixed and placed on a Mega-Bond Elut® C18 cartridge, except in the case of chewing gum. Lipids in foods were removed on a C18 cartridge by washing with 5 mL of 5% acetic acid, and antioxidants were eluted with 5 mL of AsA mixture. The antioxidants spiked into nikuman, olive oil, peanut butter, pasta sauce and chewing gum were successfully identified and their concentrations determined by LC/MS, and GC/MS with good recoveries.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 46 (3), 63-71, 2005

    公益社団法人 日本食品衛生学会

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