Effects of Butylated Hydroxyanisole, Butylated Hydroxytoluene, and NaCl on Gastric Carcinogenesis Initiated With N-Methyl-N'-nitro-N-nitrosoguanidine in F344 Rats2

1984 ◽  
Keyword(s):  
Gastric Carcinogenesis ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
F344 Rats

scholarly journals Gas Chromatographic Determination of Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) in Products Containing Capsaicinoids

1996 ◽  
Vol 79 (6) ◽  
pp. 1459-1462
Author(s):  
Bernard DeWitt ◽  
Gunnar Finne
Keyword(s):  
Chromatographic Method ◽  
Chromatographic Determination ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Liquid Chromatographic Method ◽  
Gas Chromatographic Method ◽  
Liquid Chromatographic

Abstract Because of interference by coeluting capsaicinoids, the commonly used liquid chromatographic method for determining butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in pepperoni and spice blends is not reliable. A gas chromatographic method is described that cleanly separates these antioxidants from interfering substances. Average recoveries of BHA and BHT from oleoresin spiked at 5 concentrations were 97.6 and 104.3%, respectively. From pepperoni spiked at 4 levels, average recoveries were 79.1 and 87.9%, respectively. The repeatability of the method when applied to 5 replicates of pepperoni toppings was 36.4 ± 1.1 ppm for BHA and 32.2 ± 0.8 ppm for BHT.

Estimation of Butylated Hydroxyanisole and Butylated Hydroxytoluene in Meat Products

1974 ◽  
Vol 57 (4) ◽  
pp. 804-805
Author(s):  
Joginder Singh ◽  
Michel R Lapointe
Keyword(s):  
Ball Mill ◽  
Meat Products ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Ionization Detector ◽  
Direct Extraction ◽  
Qualitative And Quantitative ◽  
Flame Ionization ◽  
Acidic Alumina

Abstract A procedure is described for the estimation of butylated hydroxyanisole and butylated hydroxytoluene in meat products. It involves direct extraction of the antioxidants from the meat products by using acetonitrile as the solvent in a steel ball mill. Cleanup is carried out on a column of deactivated acidic alumina. Gas chromatography with a flame ionization detector is used for qualitative and quantitative determination of the antioxidants. Average recoveries of antioxidants added to 10 g samples of corned beef and sausages ranged from 61 to 90%.

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