中国食品添加剂Issue(4)：213-216,4.
液相色谱联用电化学还原装置检测油炸食品中叔丁基对苯二酚
Detection of tert-Butylhydroquinone in fried food by HPLC-Electrochemical reduction device
摘要
Abstract
Objective:Detect tert-Butylhydroquinone in fried foodby HPLC-Electrochemical reduction device.Methods:The sample was soaked with petroleum ether,then add acetonitrile,centrifuge,filtrate and detect.Results:The correlation coefficient of this method in 0.50 ～ 50.00mg/L concentration is 0.9971.The minimum detection limit is 0.05mg/L.The RSD is 1.78％.The recovery is 84.20 ～ 91.21％.Conclusion:This method reducethe oxidation of TBHQ in fried food during production and storageby electrochemical reduction,has good precision,accuracyand stability.关键词
液相色谱/还原/油炸食品/叔丁基对苯二酚Key words
HPLC / reduction / fried food/ TBHQ引用本文复制引用
顾慧莹,成霈..液相色谱联用电化学还原装置检测油炸食品中叔丁基对苯二酚[J].中国食品添加剂,2013,(4):213-216,4.基金项目
国家质量监督检验检疫总局立项:油炸食品抗氧化剂叔丁基对苯二酚(TBHQ)用量的检测方法的研究(2012QK265). （TBHQ）
