Determination of four synthetic antioxidants in edible vegetable oil by gas chromatography-mass spectrometry coupled with QuEChERS

Authors

ZHENG Hong-tao, Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437, China
LIU Zi-xiong, Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437, China
WEI Rong, Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437, China
XIE Guo-dan, Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437, China
DONG Hai, Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437, China
TAN Gui-liang, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, Guangdong 528402, China

Abstract

To establish a gas chromatography-mass spectrometry (GC-MS) method for the rapid determination of four synthetic antioxidants (BHT, BHA, TBHQ, and Ionox-100) in seven kinds of edible vegetable oils by QuEChERS assisted with ultrasonic extraction and purification. After ultrasonic extraction with acetonitrile, the samples were purified by QuEChERS technology, DB-35MS capillary column (30 m × 0.250 mm × 0.25 μm) was used for separation of analytes and ion monitoring (SIM) mode was selected for determination. The analytes were quantified by external standard method. The results indicated that the linear range of synthetic antioxidants was 0.5~20.0 μg/mL, and the correlation coefficient (R²) was greater than 0.999, the relative standard deviation (RSD) was 0.4%~4.5%, and the detection limit was 0.05 mg/kg, with the recovery 84.1%~108.0%. The results of quality control samples used for verification were also satisfactory. The method is suitable for rapid screening and determination of antioxidant content in edible vegetable oil.

Publication Date

3-28-2021

First Page

64

Last Page

69

DOI

10.13652/j.issn.1003-5788.2021.03.012

Recommended Citation

Hong-tao, ZHENG; Zi-xiong, LIU; Rong, WEI; Guo-dan, XIE; Hai, DONG; and Gui-liang, TAN (2021) "Determination of four synthetic antioxidants in edible vegetable oil by gas chromatography-mass spectrometry coupled with QuEChERS," Food and Machinery: Vol. 37: Iss. 3, Article 12.
DOI: 10.13652/j.issn.1003-5788.2021.03.012
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/12

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