Extraction and Colorimetric Determination Method of BHA in Food Used by Binding Reaction with 2, 6-Dichloroquinonechloroimide

Abstract

Rapid extraction and colorimetric detection as well as determitnaion method of BHA (butyl hydroxyanisol) in foods was developed used by binding reaction with 2, 6-dichloroquinonechloroimide. BHA extracted from sample with n-hexane was selectively transferred into aqueous layer by shaking with ethanol-borate buffer (1+1) mixture containing 2, 6-dichloroquinonechloroimide. 2, 6-Dichloroquinonechloroimide was used as chelating agent in order to separate BHA from lipid. If BHA was contained in sample, the color of aqueous layer changed to blue clearly (qualitatively). Then the BHA chromogen was reextracted into butyl acetate layer, and determined by colorimetry (quantitatively). The recoveries of BHA from samples fortified at 20 and 200ppm was more than 78.1% and 86.0%, respectively. Detection limit of BHA in sample was 1ppm by the proposed method. The recoveries were superior to those of partition or distillation method.