US EPA

1163051 

Journal Article 

Simultaneous determination of five antioxidants in food by HPLC with fluorescence detection 

Oishi, M; Matsuda, T; Nojiri, S; Saito, K 

2002 

1 

Shokuhin Eiseigaku Zasshi / Journal of the Food Hygienic Society of Japan
ISSN: 0015-6426
EISSN: 1882-1006 

Food Hygienic Society of Japan 

TOKYO 

43 

2 

104-109 

Japanese 

12092411 

10.3358/shokueishi.43.104 

WOS:000175370900009 

An HPLC method with fluorescence detection was developed for the determination of propyl gallate, nordihydroguaiaretic acid, butylated hydroxyanisole (2- and 3-tert-butyl-4-hydroxyanisole), tert-butylhydroquinone and octyl gallate in edible oils and foods. The antioxidants in edible oil were isolated directly with acetonitrile saturated with n-hexane. The antioxidants in food were extracted with ethyl acetate and the extract was concentrated under vacuum. They were isolated from the residue with acetonitrile saturated with n-hexane. The acetonitrile layer was centrifuged at 5,000 rpm for 10 min. The HPLC separation was performed on a Symmetry C18 column (3.5 microns, 4.6 mm i.d. x 150 mm) using a mixture of 5% acetic acid-acetonitrile-methanol (4:3:3, v/v/v) as the mobile phase and monitored by using a fluorescence detector with time programming. Sample peaks were identified by comparison of the fluorescence spectra with those of antioxidant standards. Average recoveries of fortified antioxidants at 100 micrograms/g were 72.1-99.6%. Coefficients of variation were 0.7-7.2%. 

edible oil; antioxidant; propyl gallate (PG); tert-butylhydroquinone (TBHQ); nordihydroguaiaretic acid (NDGA); butylated hydroxyanisole (BHA); octyl gallate (OG); HPLC; fluorescence detection