Abstract
A rapid method for the detection of six antioxidants (butylated hydroxytoluene, butylated hydroxy-anisole, ethyl protocatechuate, isoamyl gallate, propyl gallate and nordihydroguaiaretic acid) commonly used in foods was described. All the antioxidants were extracted with acetonitrile from hexane layer and the residue after evaporation of the solvent was applied to "Double column chromatography"using both polyamide powder and silicagel columns to eliminate interfering materials and separate the antioxitants to two groups, one containing BHT and BHA, and the other EPC, IAG, PG and NDGA. Each group was then chromatographed on thin-layer plates. The antioxidants added to tallow, lard, olive oil, butter and cheese were easily detected by the method, which will be recommendable to their detection at the presence of two or more kinds of them in a food.
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