Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 12 Issue 3
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- Pages.210-216
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- 1997
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Analysis of Antioxidants in Fatty Foods Using Gas Chromatography/Mass Spectrometry
식품 중 Gas Chromatography/Mass Spectrometry를 이용한 산화방지제의 분석에 관한 연구
Abstract
The prevention of oxidative degradation in fats and oils is largely controlled by the use of synthetic phenolic antioxidants. Antioxidants, BHA: 2-&-3-tert-butyl-4-hydroxyanisol, BHT: 3,5-di-tert-butyl-4-hydroxytoluene, TBHQ: tert-butylhydroquinone, PG: propyl gallate, PTG: pentyl gallate, OG:octyl gallate, were extracted from fatty foods with hexane and from hexane layer to presaturated acetonitrile with hexane. The polar phenolic hydroxyl groups of antioxidants were silylated with MSTFA and injected to Gas Chromatography/Mass Spectrometry. The calibration plots were linear in the investigated range, 0.1~10.0