کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190513 1492159 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of synthetic phenolic antioxidants in edible oils by micellar electrokinetic capillary chromatography
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Analysis of synthetic phenolic antioxidants in edible oils by micellar electrokinetic capillary chromatography
چکیده انگلیسی

Synthetic antioxidants most used in oil-based food to avoid oxidation processes, butylated hydroxyanisole (BHA), butylated hydroxytolueno (BHT), and dodecyl gallate (DG), were analyzed in edible oils using micellar electrokinetic capillary chromatography (MECK) with bis-(2-ethylhexyl) sodium sulfosuccinate as the pseudostationary phase.Studies involving solid-phase and liquid–liquid extraction were performed to find the best sample treatment before injection into the electrophoretic system. The best methodology for the isolation of antioxidants was extraction with acetonitrile from edible oil diluted with hexane. A method that allows the determination of the antioxidants present in these samples was proposed. With this method BHA, BHT and DG were evaluated at levels permitted in the European Union.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 4, 2007, Pages 1722–1727
نویسندگان
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