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

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 extrac...