한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제12권3호
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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)
식품 중 Gas Chromatography/Mass Spectrometry를 이용한 산화방지제의 분석에 관한 연구
Analysis of Antioxidants in Fatty Foods Using Gas Chromatography/Mass Spectrometry
초록
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