Page 233 - Analytical method for food addtives

E320: BHA 155

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12.5 Appendix: method procedure summaries

Analysis of oils, fats and butter oil 5,6
AOAC official method 983.15, phenolic antioxidants in oils, fats and butter
oil, liquid chromatographic method, IUPAC–AOAC method

Principle
Antioxidants are extracted into acetonitrile. Extract is concentrated and diluted
with 2-propanol. Antioxidants are separated by liquid chromatograph and measured
by ultraviolet detection at 280 nm.
Determination
(a) Extraction – Accurately weigh to nearest 0.01 g 50 mL beaker containing c.
5.5 g liquid or butter oil or c. 3.0 g lard or shortening (liquefied in bulk using
60 °C water bath or oven, and swirled or shaken to ensure homogeneity).
Decant as much test portion as possible into 125 mL separatory funnel
containing 20 mL (22.5 mL for lard or shortening) saturated hexane. Reweigh
beaker to determine test portion weight. Swirl to mix test portion with hexane,
and extract with three 50 mL portions of saturated acetonitrile. If emulsions