Determination of phenolic antioxidants in oil and fried foods by GPC-SPE-HPLC

A method has been developed for the determination of four phenolic antioxidants,namely propyl gallate(PG),tertiary butylhydroquinone(TBHQ),butylated hydroxyanisole(BHA) and butylated hydroxytoluene(BHT) in oil and fried foods by gel permeation chromatography'solid phase extraction-high performance liquid chromatograph(GPC-SPE-HPLC).The sample was extracted with cyclohexane/ethyl acetate mixture(1∶1,V/V) and acetonitrile on a vortex mixer,cleaned up through gel permeation chromatography and follow a further HLB solid phase extraction,eluted by the mobile phase of acetonitrile-water containing 0.1% formic acid with BDS HYPERSIL C18 column as the separation column,the eluents were determined by HPLC at wavelength of 280nm using ultraviolet detector.The limits of detection(LOD)was 0.6-1.0mg/kg(oil)and 0.30-0.50mg/kg(fried foods),the limits of quantification(LOQ)was 2.0-3.0mg/kg(oil)and 1.0-1.7mg/kg(fried foods),the calibration curves showed good linearity with correlation coefficients larger than 0.998,the mean recoveries were in the range of 80.3%-94.0%(oil)and 80.3%-93.4%(fried foods),and accordingly the relative standard deviation ranged from 3.22%-8.80% (oil)and 2.74%-9.62%(fried foods).The method is of high sensitivity,low detection limit,good determination,and can be used to accurately determine four phenolic antioxidants in oil and fried foods.