Food antioxidants can prevent or delay oxidative deterioration, improve product stability, and extend shelf life. Oxidation not only causes rancidity of oils and fats in food, but also leads to fading, discoloration, and destruction of vitamins, thereby reducing sensory quality and nutritional value. In severe cases, it may even generate harmful substances and cause food poisoning. Therefore, antioxidants should be used appropriately and under proper control. Referring to GB 5009.32-2016 Determination of Nine Antioxidants in Foods, this application developed a method for the determination of nine antioxidants in a branded sunflower oil sample, including propyl gallate (PG), 2,4,5-trihydroxybutyrophenone (THBP), tert-butylhydroquinone (TBHQ), nordihydroguaiaretic acid (NDGA), butylated hydroxyanisole (BHA), 2,6-di-tert-butyl-4-hydroxymethylphenol (Ionox-100), octyl gallate (OG), butylated hydroxytoluene (BHT), and dodecyl gallate (DG).
P60 Solvent Pump, A10C Autosampler, C10 Column Oven, D10 UV Detector
Using the Chromai Leaps UHPLC system and following GB 5009.32-2016 Determination of Nine Antioxidants in Foods, a full methodological evaluation was carried out for the determination of nine antioxidants in food. The method demonstrated excellent linearity, with correlation coefficients all greater than 0.999. The repeatability of retention time was less than 0.15%, and the repeatability of peak area was less than 1.00%. The spike recovery of the nine antioxidants in sunflower oil ranged from 83.72% to 102.20%. The method is simple to operate, stable, and highly sensitive, making it suitable for the determination of nine antioxidants in food samples.
