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近年来在食品工业中为了防止不饱和脂肪酸含量高的植物油氧化而添加了抗氧化剂。各国使用抗氧化剂的种类及量各异,2种以上混合使用的情况很多,有必要考虑数种抗氧化剂的系统分析法。本文以沙拉油、豆油、芝麻油、棉子油、棕榈油、牛油、猪油、人造黄油等11种油脂为样品,各取5 g,加入下述七种抗氧化剂各500 μg,前四种为日本允许使用,后三种为美国允许使用。本文用薄层色谱法定性、气相色谱法定量,其回收率为79～95%。试剂与仪器(1)薄层色谱用标准溶液:叔丁基-4-羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT)、没食子酸丙酯(PG)、原二氢癒疮酸(NGDA)、特丁基氢醌(TBHQ)、4-羟甲基-
In recent years, antioxidants have been added in the food industry to prevent the oxidation of vegetable oils having a high content of unsaturated fatty acids. There are many types and amounts of antioxidants used in various countries, and there are many cases where two or more kinds of antioxidants are used in combination. It is necessary to consider the systematic analysis of several antioxidants. In this paper, 11 kinds of oils such as salad oil, soybean oil, sesame oil, cottonseed oil, palm oil, tallow, lard and margarine were taken as samples, 5 g each were taken and 500 μg of the following seven antioxidants Allowed for use by Japan, the latter three are allowed by the United States. In this paper, qualitative by thin layer chromatography, gas chromatography, the recovery was 79 ~ 95%. Reagents and Apparatus (1) Standard solutions for thin layer chromatography: tert-butyl-4-hydroxyanisole (BHA), 2,6-di-tert-butylparacresol (BHT), propyl gallate Dihydroascorbic acid (NGDA), t-butyl hydroquinone (TBHQ), 4-hydroxymethyl-