Highly Sensitive and Selective Determination of Tertiary Butylhydroquinone in Edible Oils by Competitive Reaction Induced “On–Off–On” Fluorescent Switch-Reference-Cited by-同舟云学术

Highly Sensitive and Selective Determination of Tertiary Butylhydroquinone in Edible Oils by Competitive Reaction Induced “On–Off–On” Fluorescent Switch

Published:2016-01-15 Issue:3 Volume:64 Page:706-713
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yue Xiaoyue¹,Zhu Wenxin¹,Ma Shuyue¹,Yu Shaoxuan¹,Zhang Yuhuan¹,Wang Jing¹,Wang Yanru¹,Zhang Daohong¹,Wang Jianlong¹

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China

Funder

Program for New Century Excellent Talents in University

Shaanxi Province

Yangling City

Key Laboratory of Electroanalytical Chemistry

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05340

Reference40 articles.

1. Voltammetric determination of TBHQ at a glassy carbon electrode surface activated by in situ chemical oxidation

2. Determination of tertiary butylhydroquinone in edible vegetable oil by liquid chromatography/ion trap mass spectrometry

3. Tert-butylhydroquinone recognition of molecular imprinting electrochemical sensor based on core–shell nanoparticles

4. In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms

5. Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS

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