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
文献类型： 外文期刊
作者： Yu, Ningxiang 1 ; Ye, Qin 2 ; Nie, Xiaohua 1 ; Xia, Chaosheng 1 ; Meng, Xianghe 1 ;
作者机构： 1.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310014, Peoples R China
关键词： TBHQ; TBBQ; Distribution; Commercial foods; Processing methods; Food safety
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 361 卷
页码：
收录情况： SCI
摘要： This study aimed to obtain a reliable evaluation about addition of tert-butylhydroquinone (TBHQ), and distri-bution 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.
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