Page 244 - Analytical method for food addtives

E320: BHA 161

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Method A: (Fe(III) – TPTZ). Ferric chloride and TPTZ

water and heated in a boiling water bath, cooled were added successively to the sample. Diluted with phosphoric acid added. Made to volume. Absorbance measured at 590 nm. Method B: (TTC-NaOH). TTC solution added to sample in separating funnel. After min add NaOH solutiona and n-butanol. Absorbance of n-butanol layer measured at 480 nm

g oil in 100 mL petroleum ether. Extract with 4 × 20 mL acetonitrile. Combine and evaporate to dryness. Dissolve in aqueous methanol (1:1) 5 g sample dissolved in 25 mL hexane and extracted with 25 mL DMSO. DMSO extract centrifuged and filtered For vegetable oil samples equal volume of MeOH added, shaken, centrifuged. MeOH extracts mad

Dissolve 10 10 extracted as for oil samples fat

Hydrogenated vegetable fat

Oils Lard Foods = 2,4,6-tripyridyl-S-triazine = triphenyl tetrazolium chloride = butylated hydroxyanisole = butylated hydroxytoluene = propyl gallate

Spectro- photometric Derivative spectrometry Voltammetric UV, TLC–UV, colorimetry, TLC–colorimetry TPTZ TTC BHA BHT PG