A new method for quantitative determination of BHA

Abstract

A qualitative test developed by Laszlo has been adapted to the quantitative determination of BHA. The determination is based on measurement of the specific and sensitive color resulting from reaction of BHA with diazotized sulfanilic acid in alkaline solution. The red‐purple color, which is stable for long periods, has an absorption maximum at 535 mμ. Beer's law is obeyed, and a concentration range of 0.0001% to 0.01% BHA may be measured. The method requires careful adjustment of antioxidant‐reagent ratios for rapid and maximum color development, The optimum ratios, the effect of alcohol, and interfering substances are diseussed. The method, as described, also provides for an accurate specific determination of BHA in fats and oils even when other antioxidants are present.

Antioxidant Measurement, Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene, and Ethoxyquin in Hydrocarbon-Soluble Samples

“…Thus, this procedure may prove to be specific for the separation and determination of BHA, and can be used to determine this antioxidant in commercial products. This method then would enable one to determine the concentration of BHA directly without the tedious steam distillation process described by Anglin, Mahon, and Chapman (7).…”