GAS-CHROMATOGRAPHIC DETERMINATION OF BUTYLATED HYDROXYANISOLE (BHA) AND BUTYLATED HYDROXYTOLUENE (BHT) IN PRODUCTS CONTAINING CAPSAICINOIDS

Authors
DEWITT B FINNE G
Citation
B. Dewitt et G. Finne, GAS-CHROMATOGRAPHIC DETERMINATION OF BUTYLATED HYDROXYANISOLE (BHA) AND BUTYLATED HYDROXYTOLUENE (BHT) IN PRODUCTS CONTAINING CAPSAICINOIDS, Journal of AOAC International, 79(6), 1996, pp. 1459-1462
Citations number
6
Categorie Soggetti
Chemistry Analytical
Journal title
Journal of AOAC International → ACNP
ISSN journal
10603271
Volume
79
Issue
6
Year of publication
1996
Pages
1459 - 1462
Database
ISI
SICI code
1060-3271(1996)79:6<1459:GDOBH(>2.0.ZU;2-S
Abstract
Because of interference by coeluting capsaicinoids, the commonly used liquid chromatographic method for determining butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in pepperoni and spice blend s is not reliable. A gas chromatographic method is described that clea nly separates these antioxidants from interfering substances. Average recoveries of BHA and BHT from oleoresin spiked at 5 concentrations we re 97.6 and 104.3%, respectively. From pepperoni spiked at 4 levels, a verage recoveries were 79.1 and 87.9%, respectively, The repeatability of the method when applied to 5 replicates of pepperoni toppings was 36.4 +/- 1.1 ppm for BHA and 32.2 +/- 0.8 ppm for BHT.