Gas-liquid chromatographic determination of butylated hydroxyanisole and butylated hydroxytoluene in edible oils.

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%.