摘要：We studied whether gas chromatographic method reported by Toyoda et al. for the analysis of general foods was also applicable to the analysis of tertiary-butylhydroquinone (TBHQ) in dairy products. That this method was revealed to be applicable to the analysis of dairy products, except for the use of OV-210 column instead of DEGS column, which required about 1/3 less time for the analysis. The recovery rates of TBHQ from various dairy products under the above conditions was 77-95%, and the limit of detection was about 0.01g/kg. The method also extracted portions of BHT, BHA, SoA and DHA used as food additives in dairy products, separately from TBHQ and therefore they were quite distinguishable. We also applied this method to 160 samples of dairy products available in the market (14 samples of processed cheese, 116 of natural cheese, 13 of butter and 17 of products containing milk and dairy products as their main ingredients), but TBHQ was not detected in any of the samples.
