A Rapid and Separative Colorimetry for the Determination of BHT and BHA in Foods

Abstract

A rapid and separative colorimetry for the determination of BHT and BHA in foods was developed. By shaking sample with methanol, BHT and BHA were quantitatively extracted into methanol solution and isolated from such food components in sample as fats, protein, inorganic salts, etc. The suitable conditions for the reaction of BHT with o-dianisidine and BHA with 2, 6-dichloroquinonechloroimide were studied and separative colorimetry for them was established. Recoveries of them added to foods at 50 and 200ppm were more than 72.5% and 92.6%, respectively. Detection limit of them in foods were 2-4ppm. Timeconsumption for analysis of BHT and BHA in foods by the proposed method was within 30min.