Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography-tandem mass spectrometry.
Food Chem
; 453: 139653, 2024 Sep 30.
Article
em En
| MEDLINE
| ID: mdl-38788645
ABSTRACT
Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are two commonly used antioxidants with potential health risks associated with excessive intake from multiple sources. Several countries have implemented strict regulations to curb these risks. This study presents a simple LC-MS/MS method for estimating BHT and BHA levels in Salmo salar, butter, and milk. To mitigate any potential interference from the three complex matrices with the ionisation of the target analytes, the method utilised the standard addition approach. The mobile phase used to elute the analytes consisted of 0.1 % formic acid in a mixture of water and acetonitrile (2575 v/v). Both antioxidants were detected in negative ionisation mode. BHT was identified through single-ion monitoring at a mass-to-charge ratio (m/z) of 219.4, while BHA was detected using multiple-reaction monitoring, with a transition from m/z 164.0 to 149.0. The environmental assessment of the applied procedures verified that the approach is eco-friendly.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Manteiga
/
Hidroxianisol Butilado
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Hidroxitolueno Butilado
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Contaminação de Alimentos
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Leite
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Espectrometria de Massas em Tandem
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article