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High Pressure Liquid Chromatographic Determination of Ethoxyquin in Paprika and Chili Powder by Gracia A Perfetti; Charles R Warner; Thomas Fazio is a Chemistry article available to read on EtoBox.

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## Abstract A method is described for the determination of ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline) in paprika and chili powder. Ethoxyquin is extracted from the spice with hexane and partitioned into 0.3N HCl. After adjusting the solution to pH 13-14, ethoxyquin is extracted into hexane, and the hexane layer is evaporated to dryness. An acetonitrile solution of the residue is then analyzed by reverse phase high pressure liquid chromatography with detection at 254 nm. The mobile phase is water-acetonitrile with ammonium acetate buffer. Recoveries from samples fortified at 50, 100, and 200 ppm averaged 92% with a coefficient of variation of 2.3%. The method was applied to a number of commercial samples of paprika and chili powder. Ethoxyquin was found in paprika samples at levels up to 63 ppm and in chili powder samples at levels up to 20 ppm

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Author

Gracia A Perfetti; Charles R Warner; Thomas Fazio

Publisher

Association of Official Analytical Chemists; The Journal of AOAC International; AOAC International; Oxford University Press (OUP) (ISSN 1060-3271)

Published

1981

Language

EN

Field

Chemistry (Physical Sciences)