Detection for BHA, BHT and TBHQ in peanut butter by HPLC

The determination of antioxidants butylated hydroxyanisole(BHA), butylated hydrosytoluene(BHT) andtertiary butylhydroquinone (TBHQ) in peanut butter was studied by using HPLC. After the sample was extractedwith methanol, and concentrated, it can be determined by HPLC. The detect wavelength was 280nm, and themobile phase was 20%A(methanol) and 80%B(water), and the gradient was 20%～80% methanol/5～20min, 80%methanol holding 5min. The recoveries of the three compositions were from 85.25% to 103.91% with relativestandard deviation being less than 3.80%. The method was simple, efficient and accurate and suitable foranalysis of BHA, BHT and TBHQ in peanut butter.