A method is described for the rapid analysis of the phenolic antioxidants BHA, BHT and TBHQ in edible fats and oils. The procedure is based on gel permeation chromatography with UV detection, and requires no preliminary isolation of the antioxidants from the matrix. Detection limits with the instrumentation used in this study were<1 ppm for BHA and BHT, and ca. 20 ppm for TBHQ.
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Doeden et al. (1979) studied this question.
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