Page 231 - Analytical method for food addtives

12

E320: BHA

12.1 Introduction

The major food groups contributing to dietary intake of BHA are cakes, cookies
and pies, other fine bakeryware and emulsified sauces with the maximum permitted
level of 400 mg/kg being allowed in dietary supplements and chewing gum. The
ADI for BHA is 0.5 mg/kg body weight/day.

12.2 Methods of analysis
There are numerous methods published for the determination of BHA in food-
1–4
stuffs. The majority of these are applicable to foods and are GC, HPLC, 5–14
micellar electrokinetic chromatography (MECC), 15,16 spectrophotometric, 17–20
22
21
voltammetric and TLC methods. A summary of these methods is given in Table
12.1, together with the matrices to which they are applicable. If statistical parameters
for these methods were available they have been summarised in Table 12.2.
1,5
Two of these methods have been adopted as AOAC official methods. The
liquid chromatographic method for the analysis of BHA in oils, fats and butter oil
5,6
was collaboratively trialled. The method consists of phenolic antioxidants being
extracted into acetonitrile. The extract is concentrated and diluted with 2-propanol.
Antioxidants are separated by liquid chromatography and measured by UV
detection at 280 nm. The procedure for this method is given in the Appendix and
the performance characteristics are given in Table 12.3.