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Simultaneous determination of five synthetic antioxidants in edible vegetable oil by GC–MS

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Abstract

A simple, quick and nontoxic analytical method for the simultaneous determination of five synthetic antioxidants [t-butyl-4-hydroxyanisole (BHA), 2,6-di-t-butyl-hydroxytoluene (BHT), t-butyl hydroquinone (TBHQ), ethoxyquin (EQ) and 2,6-di-tert-butyl-4-hydroxymethyl-phenol (Ionox 100)] in edible vegetable oil has been developed. The analytes were extracted by ethanol, then separated and detected by GC–MS. Extraction conditions such as volume of ethanol required, mixing time and number of extractions were investigated and optimized by an orthogonal array experimental design. The five compounds behaved linearly in the 0.100∼20.0 mg/L concentration range, and the limits of detection (LOD) for BHA, BHT, TBHQ, EQ and Ionox-100 were 1.00, 0.92, 11.5, 0.83 and 1.39 μg/L, respectively. The recoveries at the tested concentrations of 1.00, 20.0 and 100 mg/kg were 75.6∼123%, with coefficients of variation <10.0%. The proposed procedure was successfully applied to the simultaneous analysis of the five antioxidants in soybean oil, tea oil, edible blended oil, rap oil, peanut oil, peanut blended oil and sesame oil samples purchased from local supermarkets.

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Acknowledgements

The financial support for this study from the Program for Changjiang Scholars and Innovative Research Team in University (No: IRT0540), and from the Natural Science Foundation of Jinagxi Province (No.0520057) is gratefully acknowledged.

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Authors and Affiliations

  1. Key Laboratory of Food Science of Ministry of Education, Nanchang University, Nanchang, 330047, People’s Republic of China

    Lan Guo & Ming-Yong Xie

  2. Center of Analysis and Testing of Nanchang University, Nanchang, 330047, People’s Republic of China

    Lan Guo, Ai-Ping Yan, Yi-Qun Wan & Yu-Mei Wu

Authors
  1. Lan Guo
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  2. Ming-Yong Xie
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  3. Ai-Ping Yan
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  4. Yi-Qun Wan
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  5. Yu-Mei Wu
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Correspondence to Ming-Yong Xie.

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Guo, L., Xie, MY., Yan, AP. et al. Simultaneous determination of five synthetic antioxidants in edible vegetable oil by GC–MS. Anal Bioanal Chem 386, 1881–1887 (2006). https://doi.org/10.1007/s00216-006-0738-1

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  • DOI: https://doi.org/10.1007/s00216-006-0738-1

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