Determination of Four Synthetic Phenolic Antioxidants in Edible Oils by High-Performance Liquid Chromatography with Cloud Point Extraction Using Tergitol TMN-6

Author： Chen Miao

Publisher： Springer Publishing Company

ISSN： 1936-9751

Source： Food Analytical Methods, Vol.6, Iss.1, 2013-02, pp. : 28-35

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Abstract

A cloud-point extraction (CPE) method using Tergitol TMN-6 (TMN-6) non-ionic surfactant was developed for the extraction and preconcentration of propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in edible oils. The optimum conditions of CPE were 1.5 % (v/v) Tergitol TMN-6, 1 % (w/v) NaCl, ultrasound-assist 15 min at 49 KHz, 20 min equilibrated at 45 °C, and centrifugation for 10 min at 3,000 rpm. The surfactant-rich phase was then analyzed by reversed-phase high-performance liquid chromatography (HPLC) with ultraviolet detection at 280 nm, under gradient separation, using methanol and 1.5 % (v/v) acetic acid. Under the study conditions, four synthetic phenolic antioxidants (SPAs) were successfully separated within 24 min. Limits of detection in the studied edible oils were in the range of 1.6 to 9.0 ng mL⁻¹. The high recoveries of the spiked edible oils were obtained in the range 90-98 %. The CPE method has been shown to be a potentially useful methodology for the preconcentration of the target analytes, with a preconcentration factor of 25. This method was compared with cloud point extraction (using Triton X-114) and liquid-liquid extraction (using methanol).