Detection and Characterization of Coexistent Interfering Substances in the Determination of Antioxidants in Smoked Foods

Abstract

In determining the antioxidants (BHT, BHA) in smoked foods, interference by coexisting substances is often found. Extraction and characterization of the interfering substances are reported in this paper; The extract from smoked squid was purified by preparative liquid chromatography. One crystalline material (A) and two colorless oils (B, C) were obtained. Analysis of their mass, UV and NMR spectral data revealed their structures. Compounds A, B and C are 2,6-dimethoxyphenol, 4-methyl-2, 6-dimethoxyphenol and 4-ethyl-2, 6-dimethoxyphenol, respectively. Compounds B and C were synthesized for confirmation of the structures. Smoked foods contain these compounds as flavor constituents. Qualitative analysis with several columns having different characteristics is necessary for identification of BHT and BHA in such foods by GC. © 1987, Japanese Society for Food Hygiene and Safety. All rights reserved.