Determination of phenolic antioxidants in fried potato by HPLC

PG,TBHQ,BHA,4HR,BHT,2246 content in fried potato was determined by reverse phase high performance liquid chromatography. 50% methanol-water(1% acetic acid, volume ratio) was used as the mobile phase in PG and TBHQ ; 80% methanol was used as the mobile phase in the group BHA,4HR,BHT and 2246. The detection wave length was 280nm. The methanol was used to extract PG and TBHQ. The methanol-methylene dichloride(9∶1 volume ratio) was used to extract BHA,4HR,BHT and 2246 from fried potato. The correlation coefficient was between 0.9983~0.9996 and the detection limit were 1.0~2.0μg/g ,the average recoveries were all above 85%,and the relative standard deviations were 0.21%~5.30%.