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This document describes a validated HPLC method for quantifying synthetic phenolic antioxidants (SPAs), including propyl gallate (PG), octyl gallate (OG), BHA, BHT, and TBHQ, in dry foods. Two extraction methods, using either methanol or hexane/2-propanol, were developed to optimize recovery of the SPAs from different food matrices. The method was validated for quantification of PG and BHA in gravies and soups, BHA in bouillons and meats, and OG in meats. Recoveries ranged from 83-106% and precision was goo

Author

lisnall

Language

EN