Analysis of Synthetic Antioxidant in Food by Capillary Electrophoresis

Qian Xiang; Ying Gao

doi:10.4028/www.scientific.net/AMR.361-363.1855

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Analysis of Synthetic Antioxidant in Food by Capillary Electrophoresis
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Analysis of Synthetic Antioxidant in Food by Capillary Electrophoresis

Abstract:

A capillary electrophoretic assay for determining synthetic antioxidant butylated hydroxyanisole in food has been developed. The extraction with 70% (v/v) methanol quantitatively extracted synthetic antioxidant. The separation was carried out by CZE using phosphate at a separation potential of 18 kV. Amperometric detection was achieved with an applied potential of 0.60 V. A linear relationship between the peak height and the concentration of the analyte was found in the range 1.8-180 µg/mL for BHA, with correlation coefﬁcient of 0.994. The relative standard deviations of migration time and peak height were 0.19 and 5.3 %, respectively. The method developed was successfully applied for the determination of synthetic antioxidant butylated hydroxyanisole in food. Recovery of butylated hydroxyanisole was 93%.