Detection of tert butyl hydroquinone

Tertiary butylhydroquinone (TBHQ), also known as tert butylhydroquinone or tert butylhydroquinone, with a chemical formula of C10H14O2, is a newly synthesized antioxidant with good antioxidant effects. It is particularly suitable for plant oil oxidation and can increase the antioxidant stability of edible oils by 3-5 times. The antioxidant effect of tert butyl hydroquinone is good. It is added to any oil and oily food without any odor or odor. It has good oil solubility, low toxicity, and low dosage, and belongs to the safe A (1) category product. Its antioxidant capacity is greater than that of propyl gallate (PG), 2,6-di-tert-butyl-p-cresol (BHT), and tert-butyl-p-hydroxyanisole (BHA); Adding to food is no different. Its biggest feature is that it does not stain in the presence of iron ions, and it also has anti mold and antibacterial effects that other antioxidants do not have. Its composite products have better antioxidant effects. Add 0.02% or 0.03% TBHQ to peanut oil, respectively, and maintain it at 97.8 ℃ for an appropriate time to achieve a peroxide value of 100mmol. Their antioxidant capacity, that is, the peroxide stability value (in hours) plus 0.02% is three times that of the control sample, while adding 0.03% is four times that of the control sample. In self-made sausages, 0.015% TBHQ was added according to the fat content and stored in plastic bags at 20 ℃. The peroxide value was measured after 15 and 30 days, respectively. After 30 days of storage, the peroxide value of the sausage with TBHQ was only 0.061, while the control sample increased to 0.160 (a peroxide value exceeding 0.10 in meat products is considered a spoilage standard). Adding TBHQ to palm oil in fried instant noodles can significantly reduce the peroxide value and carbonyl value during storage, thereby extending the shelf life of fried instant noodles. In addition, TBHQ also has good anti bacterial, fungal, and yeast effects

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