抄録
The validity of the analytical method for tert-butylhydroquinone in foods was evaluated. The concentrations of TBHQ added to
potato chips, gum, vegetable oil, margarine, and sesame oil, which were not labeled with TBHQ, were set at 20 µg/g. The validation
was conducted by three analysts for 2 parallel runs over two days. Recovery tests using five types of food showed good results with
recovery rates ranging from 96 to 112%, relative standard deviation of repeatability ranging from 1.7 to 9.2%, and relative standard
deviation of intermediate precision ranging from 3.7 to 9.2%. These values fulfilled the criteria for the validation guidelines for food
additives analysis in Japan.
