Studies on the Antioxidants in the Foods (II) On the Colorimetric Determination of Dibutylhydroxytoluene and Butylhydroxyanisole

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 13; no. 1; pp. 53 - 56
• Main Authors: SATO, Yoko, KAWAMURA, Taro
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Hygiene and Safety 1972
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.13.53

Colorimetric determinations of dibutylhydroxytoluene (BHT) with α, α'-dipyridyl-ferric chloride and butylhydroxyanisole (BHA) with 2, 6-dichloroquinonechlorimide (Gibbs reagent) were studied. The concentration of ethanol in prepared solution was most suitable at 30 percent for BHT, it was 50 percent concerning with BHA and the calibration curves of them were liniar within the range of 10-50μg in prepared solution taken. The colorimetric method of BHA is available for the determination of BHA in food which contains both BHA and BHT, but it is impossible to determine BHT in the food containing both BHA and BHT by the colorimetric method of BHT. Therefore, in the case where one sample contains both BHT and BHA together, it is necessary to separate BHT and BHA from each other.