Determination of 3 Antioxidants in Vegetable Oil by Freezing Method Combined with GC-MS/MS
In order to establish a rapid,efficient and convenient method for the determination of 3 antioxidants(BHA,BHT,TBHQ)in vegetable oil,a method for the determination of 3 antioxidants in vegetable oil by freezing method combined with GC-MS/MS was developed.After being extracted by methanol vortex oscillation,the sample was purified by freezing method and a DB-5MS capillary chromatography column(60 mx0.25 mmx0.25 μm)separation,multi reaction monitoring mode(MRM)for measurement,and external standard method for quantification.The results showed that the three antioxidants ranging from 0.10 to 50.0 μg/mL had a good linear relationship with correlation coefficients R2 greater than 0.999.Relative standard deviation ranged from 1.22% to 2.10% ,and spiked recovery ranged from 89.19% to 98.25% ,when three types of antioxidants were added at levels of 1.0,5.0,and 50.0 mg/kg,respectively.The detection limit and quantitative limit of BHA were 0.000 5 mg/kg and 0.001 mg/kg,respectively.Detection limit and quantitative limit of BHT and TBHQ were 0.001 mg/kg and 0.004 mg/kg,respectively.The results were verified using quality control samples,and the results were within the true value range.The comparison results of the samples participating in the assessment were all satisfied.This method had high sensitivity,good repeatability and accuracy,which was suitable for rapid screening and determination of BHA,BHT,and TBHQ content in edible vegetable oils.
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