Validation of methodology for the simultaneous determination of synthetic antioxidants in vegetables oils, margarine and vegetables hydrogenated fats by HPLC/UV

Quimica nova

Takemoto, Emy¹  Godoy, Helena Teixeira²  Teixeira Filho, José³ 

[1] Instituto Adolfo Lutz, São Paulo, Brasil;Universidade Estadual de Campinas;Universidade Estadual de Campinas, Campinas, Brasil

关键词: synthetic antioxidants;    HPLC;    methodology.;   

DOI  :  10.1590/S0100-40422009000500020

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The use of antioxidants either to prevent or retard food's lipids oxidation was approved after inquires that verified their security within a daily intake limit. In this study, the methodology was developed and validated for the analysis of synthetic antioxidants: propylgallate (PG), tert-butylhydroquinone (TBHQ), butylhydroxyanisole (BHA), octylgallate (OG) and butylhydroxytoluene (BHT) in vegetables oils, margarine and hydrogenated fats by high performance liquid chromatographic. The methodology revealed itself efficient, with recovery rates above 90% for all antioxidant substances, besides good linearity in concentration range of 40-240 mg kg-1 (r = 0,999), repeatability with CV < 3,7% and limit of quantification 16.55, 10.32, 1.40, 3.76 and 9.30 mg/kg for BHT, BHA, PG, OG and TBHQ, respectively.

【 授权许可】

CC BY