抄録
The induction of cancer for the forestomach of rat by butyl hydroxy anisole (BHA), and new registration of 11 kinds of food additive including two antioxidants in 1983 denoted much attention to the antioxidants as food additive. The analysis of these antioxidants consists mainly of two processes. The first process is extraction of these compounds from foods and clean-up procedures of the extracts. The extraction method with organic solvents, liquid-liquid partition, distillation, column chromatography, and sublimation have been used for the sample preparation. The second processes are qualitative and quantitative determination of antioxidants including dibutyl hydroxy toluene, BHA, gallic acid esters, tert-butyl hydroquinone, nordihydro-guaiaretic acid and others. The analytical procedures by colorimetry, thin layer chromatography, gas chromatography, high-performance liquid chromatography, differential pulse voltammetry, and GC-mass spectrometry have been reported. The present review introduces latest trend of antioxidants and the up-to-date references related to the analysis of antioxidants.
