Senten J R, Waumans J M, Clement J M
J Assoc Off Anal Chem. 1977 May;60(3):505-8.
A method is described for the quantitative determination of butylated hydroxyanisole and butylated hydroxytoluene in edible oils. Both antioxidants are extracted with acetonitrile, and quantitated by gas-liquid chromatography, using a hydrogen flame ionization detection system and di-tert-butyl-4-hydroxyanisole as an internal standard. The standard addition technique is used. Recoveries from oils containing 70-400 ppm by weight of both antioxidants ranged from 88 to 104%.
描述了一种定量测定食用油中丁基化羟基茴香醚和丁基化羟基甲苯的方法。两种抗氧化剂均用乙腈萃取，并用气相色谱法进行定量分析，采用氢火焰离子化检测系统，以二叔丁基对羟基茴香醚作为内标。使用标准加入法。从含有按重量计70 - 400 ppm两种抗氧化剂的油样中的回收率在88%至104%之间。
