Abstract
AbstractA qualitative test developed by Laszlo has been adapted to the quantitative determination of BHA. The determination is based on measurement of the specific and sensitive color resulting from reaction of BHA with diazotized sulfanilic acid in alkaline solution. The red‐purple color, which is stable for long periods, has an absorption maximum at 535 mμ. Beer's law is obeyed, and a concentration range of 0.0001% to 0.01% BHA may be measured. The method requires careful adjustment of antioxidant‐reagent ratios for rapid and maximum color development, The optimum ratios, the effect of alcohol, and interfering substances are diseussed.The method, as described, also provides for an accurate specific determination of BHA in fats and oils even when other antioxidants are present.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
