A determination method for BHA (2- and 3-tert-butyl-4-hydroxyanisole), BHT (3.5-di-tert-butyl-4-hydroxytoluene), PG (propyl gallate), NDGA (nordihydroguaiaretic acid), THBP (2, 4, 5-trihydroxybutyrophenone), TBHQ (tert-butylhydroquinone), OG (octyl gallate), DG (dodecyl gallate) and HMBP (2, 6-di-tert-butyl-4-hydroxymethylphenol) in foods was developed.
The nine antioxidants in foods were extracted with acetonitrile-2-propanol-ethanol (2:1:1, v/v%), and the extract was allowed to stand for one hour in a freezer (-18--5°), then filtered. The filtrate was concentrated in a vacuum. The antioxidants were analyzed by reverse-phase HPLC [column, CrestPac C18S (4.6mm i. d.×150mm); solvent, gradient elution system of 5% (v/v) acetic acid and methanol-acetonitrile (50:50, v/v%); detection, 280nm].
Recoveries of the antioxidants from foods were in the range of 84.9-101.6%. The detection limit was 1.0μg/g for each antioxidant.