Analysis of BHA, BHT and TBHQ in chewing gum by GC and GC/MS

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 38; no. 2; pp. 78 - 84_1
• Main Authors: Ohta, M. (Kobe Quarantine Station (Japan)), Narita, M, Miyoshi, T, Itoyama, T, Kimura, M, Kobayashi, M, Ochi, R, Sekiguchi, Y, Koiguchi, S, Hirahara, Y, Hasegawa, M
• Format: Journal Article
• Language: Japanese; English
• Published: Japanese Society for Food Hygiene and Safety 1997
• Subjects: ANALYTICAL METHODS; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; butyated hydroxytoluene; butylated hydroxyanisole; CHEWING GUM; CHROMATOGRAPHIE EN PHASE GAZEUSE; CROMATOGRAFIA DE GASES; ESPECTROMETRIA DE MASAS; GAS CHROMATOGRAPHY; GC/MS; GOMA DE MASCAR; MASS SPECTROMETRY; SPECTROMETRIE DE MASSE; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; tertiary butylhydroquinone
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.38.78

Simple and rapid extraction and determination methods were developed for the analysis of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) in chewing gum by GC and GC/MS. The antioxidants were extracted with acetonitrile from samples, and the extract was evaporated to dryness. The residue was dissolved in ethyl acetate. This solution was injected into GC and GC/MS instruments. Recoveries of BHA, BHT and TBHQ ranged from 81.4 to 98.9%, from 80.7 to 106% and from 70.8 to 116%, respectively, and the detection limits of these antioxidants were 1ppm in GC analysis and 0.1ppm in GC/MS analysis.