Page 232 - Analytical method for food addtives

154 Analytical methods for food additives

12.3 Recommendations
There are many methods available for the analysis of BHA in fatty foods and the
decision as to what method should be used depends on the matrix to be analysed.
The majority of these methods are for liquids i.e. oils and further method develop-
ment may be required to adapt these methods to be applicable for all matrices.

12.4 References
1 ‘AOAC Official Method 968.17. Butylated hydroxyanisole and butylated hydroxytoluene
in cereals, gas chromatographic method. IUPAC-AOAC Method’, AOAC Official
Method of Analysis (2000) 47.2.03 p 5.
2 ‘Gas chromatographic flow method for the preconcentration and simultaneous determi-
nation of antioxidant and preservative additives in fatty foods’, González M, Gallego M,
Valcárcel M. Journal of Chromatography A (1999) 848, 529–536.
3 ‘Simultaneous analysis of preservatives in foods by gas chromatography/mass
spectrometry with automated sample preparation instrument’, Ochiai N, Yamagami T,
Daishima S. Bunseki Kagaku (1996) 45(6), 545–550.
4 ‘Gas chromatographic determination of synthetic antioxidants in edible fats and oils –
a simple methylation method’, Choong Y M, Lin H J. Journal of Food and Drug Analysis
(2001) 9(1), 20–26.
5 ‘AOAC Official Method 983.15. Phenolic antioxidants in oils, fats and butter oil liquid
chromatographic method, IUPAC-AOAC Method’, AOAC Official Method of Analysis
(2000) 47.2.02.
6 ‘Liquid-chromatographic method for the determination of 9 phenolic antioxidants in
butter oil – collaborative study’, Page B D. Journal of AOAC International (1993) 76(4),
765–779.
7 ‘Quantitative determination of butylated hydroxyanisole, butylated hydroxytoluene,
and ter-butyl hydroquinone in oils, foods and biological fluids by high-performance
liquid chromatography with fluorometric detection’, Yankah V V, Ushio H, Ohshima T,
Koizumi C. Lipids (1998) 33(11), 1139–1145.
8 ‘Effect of pH on the retention behavior of some preservatives-antioxidants in reverse-
phase high-performance liquid-chromatography’, Ivanovic D, Medenica M,
Nivaudguernet E, Guernet M. Chromatographia (1995) 40(11–12), 652–656.
9 ‘Separation and determination of phenolic antioxidants by HPLC with surfactant/n-
propanol mobile phases’, Aparicio A, San Andres M P, Vera S. HRC-Journal of High
Resolution Chromatography (2000) 23(4), 324–328.
10 ‘Liquid chromatographic determination of phenolic antioxidants in bakery product’,
Rafecas M, Guardiola F, Illera M, Codony R, Boatella J. Journal of Chromatography A
(1998) 822(2), 305–309.
11 ‘Determination of 9 phenolic antioxidants in foods by high-performance liquid-
chromatography’, Yamada M, Miyata M, Kato Y, Nakamura M, Nishijima M, Shibata
T, Ito Y. Journal of the Hygienic Society of Japan (1993) 34(6), 535–541.
12 ‘Microbore liquid-chromatography with electrochemical detection for the control of
phenolic antioxidants in drugs and foods’, Boussenadji R, Porthault M, Berthod A.
Journal of Pharmaceutical and Biomedical Analysis (1993) 11(1), 71–78.
13 ‘Direct injection of edible oils as microemulsions in a micellar mobile phase applied to
the liquid chromatographic determination of synthetic antioxidants’, Noguers-Orti J F,
Villanueva-Camanas R M, Ramis-Ramos G. Analytica Chimica Acta. (1999) 387(2),
127–134.
14 ‘Determination of synthetic antioxidants in dairy products and dietetic supplements by