Affiliation:
1. Division of Food Chemistry, Bureau of Science, Food and Drug Administration, Washington, D.C. 20204
Abstract
Abstract
A method has been developed for the multiple determination of antioxidants (BHA, BHT, Ionox-100, PG, THBP, and TDPA) in lard. The procedure consists of vacuum sublimation of the antioxidants and quantitative determination by gas chromatography. UV, IR, and mass spectrometry were used for identification and confirmation. Average recoveries of the antioxidants added to 4 g lard at 100 ppm ranged from 91 to 96%
Publisher
Oxford University Press (OUP)
Cited by
1 articles.
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