Studies on the Antioxidant in the Foods (III)

Investigation on Dibutylhydroxytoluene and Butylhydroxy-anisole in the Commercial Foods

Abstract

The fundamental methods of separation and colorimetric determination for dibutlylhy-droxytoluene (BHT) and butylhydroxyanisole (BHA) in foods were described in the previous papers.
In this paper, we applied these methods to the commercial foods, and determined the amounts of BHA and BHT in foods and found that these methods were available for the determinations of them in the commercial foods, and the values of colorimetric determination agreed with the values of gaschromatographic determination.
From our results, the amounts of BHA or BHT contained in foods were found to be lower than the limits that were specified in the Food Sanitation Law of Japan. The decreasing rate of BHT in chewing-gum by chewing showed about 50% after 30 minutes.