Distribution of 2-tert-butyl-1,4-benzoquinone and its precursor, tert-butylhydroquinone, in typical edible oils and oleaginous foods marketed in Hangzhou City, China
Distribution of 2-tert-butyl-1,4-benzoquinone and its precursor, tert-butylhydroquinone, in typical edible oils and oleaginous foods marketed in Hangzhou City, China
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中国杭州市销售的典型食用油和油质食品中2-叔丁基-1,4-苯醌及其前体叔丁基对苯二酚的分布
DOI：
10.1016/j.foodchem.2021.130039
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发表时间：
2021
期刊：
影响因子：
8.8
通讯作者：
孟祥河
中科院分区：
文献类型：
--
作者：
余宁翔;叶沁;聂小华;夏朝盛;孟祥河
本研究旨在对杭州市市售典型食用油和油脂类食品中特丁基对苯二酚（TBHQ）的添加量及其分布进行可靠评价。简而言之，在2018年至2020年期间，食品中添加TBHQ的概率从36.45 ± 2.6%下降到28.78 ± 3.7%。在135个样品中，TBHQ含量远低于法律的最大添加量，TBHQ含量在低于定量限（LOQ）~ 13.54 ± 1.15 mg/kg之间。食用油中TBHQ转化为TBHQ的转化率为2.94 ± 1.17%，远低于其他食品。进一步的研究确定，加工方法and.food组成是不同食品类别中TBHQ转化为TBHQ的不同转化率的主要因素。此外，油消耗被发现是饮食摄入TBHQ和TBHQ的主要来源
This study aimed to obtain a reliable evaluation about addition of tert-butylhydroquinone (TBHQ), and distribution of TBHQ and 2-tert-butyl-1,4-benzoquinone (TBBQ) contents in typical edible oils and oleaginous foods.marketed in Hangzhou City. Briefly, the probability of labeled with addition of TBHQ in foods decreased from.36.45 ± 2.6% to 28.78 ± 3.7% in the period from 2018 to 2020. In the 135 analyzed samples, TBHQ contents.were far less than the maximum legal additive amount, and TBBQ contents ranged from below its limit of.quantification (LOQ) to 13.54 ± 1.15 mg/kg. The conversion rate from TBHQ to TBBQ in edible oils was 2.94 ±.1.17%, much lower than that in other food categories. Further research determined that the process method and.food composition were the main factors for different conversion rates from TBHQ to TBBQ in various food.categories. In addition, oil consumption was found to be the primary source of dietary intake of TBHQ and TBBQ