Determination and Confirmation of Five Phenolic Antioxidants in Foods by LC/MS and GC/MS

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  • TSUJI Sumiko
    Division of Food Chemistry, Osaka Branch, National Institute of Health Sciences National Institute of Health Sciences
  • NAKANO Maki
    Division of Food Chemistry, Osaka Branch, National Institute of Health Sciences Saito Lab., AnGes MG, Inc.
  • TERADA Hisaya
    Nagoya City Public Health Research Institute
  • TAMURA Yukio
    Nagoya City Public Health Research Institute
  • TONOGAI Yasuhide
    Division of Food Chemistry, Osaka Branch, National Institute of Health Sciences Test Inspection Center, Osaka Pharmaceutical

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  • 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

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Abstract

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.

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