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The Quantitative Determination of Butylated Hydroxytoluene in Chewing Gum Using GC–MS

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A. E. Witter

Department of Chemistry, Dickinson College, Carlisle, PA 17013

J. Chem. Educ., 2005, 82 (10), p 1538

DOI: 10.1021/ed082p1538

Publication Date (Web): October 1, 2005

Section:

History, Education, and Documentation

Abstract

An undergraduate experiment for the quantitative determination of the synthetic antioxidant butylated hydroxytoluene (BHT) in chewing gum is described. A simple extraction procedure was used that did not require sample derivatization for analysis. Gum samples were ground in a coffee grinder into a free-flowing powder. The internal standard 3,5-di-tert-butylphenol, was added and the ground samples were extracted in acetonitrile. The BHT-containing extract was concentrated using rotary evaporation and resuspended in ethyl acetate. Butylated hydroxyanisole (BHA) was added as a recovery surrogate, and gas chromatography-mass spectrometry with selected-ion monitoring (SIM) was used to identify and quantify BHT. Butylated hydroxytoluene recoveries from the chewing gum matrix were typically > 80%, and student results (42-172 mg BHT per g gum) agreed closely with BHT concentrations determined in other studies (50-200 mg BHT per g gum).

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Analytical Chemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Food Science

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