Determination of Synthetic Phenolic Antioxidants in Vegetable Oil and Oil-Enriched Foods by High-Performance Liquid Chromatography with Electrochemical Detection

Zheng SunDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China;Institute of Analytical Science, Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Northwest University, Xi’an, Shaanxi, China

Meng WangDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China

Ni ChengDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China

Hui GaoDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China

Jianjun DengDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China

Jing ZhaoDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China

Wei CaoDepartment of Food Science and Engineering, School of Chemical Engineering, Northwest University, Xi’an, Shaanxi, China;Institute of Analytical Science, Shaanxi Provincial Key Lab of Electroanalytical Chemistry, Northwest University, Xi’an, Shaanxi, ChinaCorrespondence[email protected]

show all

ABSTRACT

Three synthetic phenolic antioxidants, tertiary butyl hydroquinone, butylated hydroxytoluene, and butylated hydroxyanisole, were determined in vegetable oil and oil-enriched food by high-performance liquid chromatography (HPLC) with electrochemical detection. The separation was achieved using a reverse-phase column and gradient elution with methanol and 1% acetic acid. The limits of detection and quantification of the analytes were 2–120 lower, higher than those obtained by diode-array detection. The recoveries were 103.3% for tertiary butyl hydroquinone, 97.3% for butylated hydroxyanisole, and 95.2% for butylated hydroxytoluene. The results showed that HPLC with electrochemical detection is suitable for the quantification of low concentrations of phenolic antioxidants in vegetable oil and oil-enriched food with high sensitivity and accuracy.

KEYWORDS:

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Determination of Synthetic Phenolic Antioxidants in Vegetable Oil and Oil-Enriched Foods by High-Performance Liquid Chromatography with Electrochemical Detection

Information for

Open access

Opportunities

Help and information

Determination of Synthetic Phenolic Antioxidants in Vegetable Oil and Oil-Enriched Foods by High-Performance Liquid Chromatography with Electrochemical Detection

ABSTRACT

Reprints and Corporate Permissions

Academic Permissions

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date

Your download is now in progress and you may close this window

Login or register to access this feature