I am trying to find a method to analyse the presence of TBHQ, BHA and BHT in a food matrix. Until now I have tried GC-FID, although the TBHQ eludes at the same time as 2,4-decadienal. So if both compounds are present in the same matrix, I am not able to distinguish which peak belongs to TBHQ and which belongs to 2,4-decadienal. I am thinking now on trying GC-MS or HPLC for the recovery of the 3 antioxidants mentioned above. Does anyone have experience with it and is willing to share the methodology that needs to be followed?
It appears that you have a good method for your particular separation. If you have a GC-MS you can determine quantity of both coeluting compounds by monitoring their different mass fragments.
AOAC Official method 983.15, Phenolic Antioxidants in Oils, Fats, and Butter Oil by HPLC -UV able to separate and quantify 9 different antioxidants (includes TBHQ, BHT and BHA ).
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