IEEE TRANSACTIONS ON DIELECTRICS AND ELECTRICAL INSULATION
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2024
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IF 2.9
Shuang Hu,Zhuang Fu,Jiawen Zhang,Yihua Qian,Hongmei Wang
The combination of phenolic and amine additives represents a traditional approach for the co-formulation of antioxidant compounds in insulating oils. However, the introduction of amines not only induces significant alterations in the inherent characteristics of the oil but also gives rise to aging by-products that are environmentally detrimental. This study examines the aging behavior of three commonly employed phenolic antioxidants, namely BHT, BHA, and TBHQ, when added individually or in combination to synthetic ester insulating oil. The investigation reveals that the co-formulation of phenolic antioxidants demonstrates exceptional antioxidant efficacy within synthetic ester insulating oil. Through the oxidative stability test, it is observed that incorporating a combination of 0.3 wt% BHT and 0.1 wt% BHA into the oil maintains the dielectric dissipation factor at 0.681%, representing a mere 0.202% increase compared to fresh oil. Furthermore, the total acid number can be sustained at 0.01 mg KOH/g, and the breakdown voltage can be up to 78 kV. This study employs linear sweep voltammetry (LSV) and Fourier-transform infrared spectroscopy (FT-IR) to analyze the behavior of antioxidants and the degradation products of aged oil samples. A preliminary investigation into the synergistic antioxidant mechanism of phenolic antioxidants in synthetic ester insulating oil is conducted, to provide a novel approach for the formulation of antioxidant compounds.
研究领域:
化学工程
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材料科学
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DOI
高影响因子
Food Analytical Methods
·
2018
·Vol. 11
·期 12
·3380-3390
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IF 2.245
Tang Jing,Mao Yueyuan,Guo Jiahao,Li Zirong,Zhang Chen,Jin Baokang
A glassy carbon electrode (GCE) was modified with eosin Y that was electrodeposited on GCE via continuous cycling between − 1.6 and 1.5 V (vs Ag/AgCl). This electrode was characterized by scanning electron microscopy and electrochemical impedance spectra. The resulting electrode exhibited excellent electrocatalytic activity toward the oxidation of butylated hydroxyanisole (BHA) and tert-butyl hydroquinone (TBH 2 Q); in addition, the oxidation products of BHA and TBH 2 Q were found to be the same, which was studied by CV and in situ FT-IR spectroelectrochemistry. Under the optimized condition, the oxidation peak currents were linear to BHA/TBH 2 Q in the range from 0.10 to 7.00 μg mL −1 with the detection limits of 0.01 μg mL −1 (S/N = 3) for BHA and 0.015 μg mL −1 (S/N = 3) for TBH 2 Q, respectively. Moreover, the reproducibility and repeatability of the electrode were determined. The proposed method was successfully applied in the simultaneous determination of BHA and TBH 2 Q in several edible oil samples, and satisfactory results when compared with those obtained using high-performance liquid chromatography.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
Foods
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2024
·Vol. 13
·期 18
·2996
·
IF 4.7
Jing Wu,Huilin Li,Zhijuan Wang,Mingfei Pan,Shuo Wang
Tert-butylhydroquinone (TBHQ) is a phenolic substance that is commonly employed to prevent food oxidation. Excessive or improper utilization of this antioxidant can not only impact food quality but may also pose potential risks to human health. In this study, an ultrasensitive, stable, and easily operable ratiometric electrochemical sensor was successfully fabricated by combining the tubular (3,4-ethylenedioxythiophene) (T-PEDOT) with single-wall carbon nanohorns (SWCNHs) for the detection of TBHQ antioxidants in food. The SWCNHs/T-PEDOT nanocomposite fabricated through ultrasound-assisted and template approaches was employed as the modified substrate for the electrode interface. The synergistic effect of SWCNHs and T-PEDOT, which possess excellent electrical conductivity and catalytic properties, enabled the modified electrode to showcase remarkable electrocatalytic performance towards TBHQ, with the redox signal of methylene blue serving as an internal reference. Under optimized conditions, the SWCNHs/T-PEDOT-modified electrode demonstrated good linearity within the TBHQ concentration range of 0.01–200.0 μg mL−1, featuring a low limit of detection (LOD) of 0.005 μg mL−1. The proposed ratiometric electrochemical sensor displayed favorable reproducibility, stability, and anti-interference capacity, thereby offering a promising strategy for monitoring the levels of TBHQ in oil-rich food products.
研究领域:
食品科学
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材料科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Mengqi Xu,Jun Li,Yanlan Bi,Jie Song,Chenyu Fu
A GC-MS method was investigated for simultaneous determination of TBHQ and its transformation products (TBBQ, MAHQ) in fats and oils. Three substances were determined with good linearity of 0.15–100.00 μg/mL (R 2 > 0.9982); low LODs (0.05, 0.17, and 0.10 μg/mL) and the LOQs (0.15, 0.52, and 0.30 μg/mL). The recoveries of the three substances ranged from 93.28 % to 104.64 %. The method is sensitive and reproducible and meets the requirements of the methodology. The initial addition of TBHQ can be assessed with a recovery of > 90 % based on three substances, and the recovery could be closer to the initial addition of TBHQ if more transformation productions of TBHQ were identified with further in-depth study in the future. Compared to reported HPLC methods, the method realizes accurate quantitative detection of TBHQ and its transformation products, which can address the discrepancies between upstream and downstream enterprises in the food industry regarding the amount of TBHQ addition. This method allows downstream companies to precisely control the addition level in order to meet the requirements (maximum of 200 mg/kg based on oil content) regulated by National Standards as well as provide theoretical support for the scientific understanding and application of TBHQ in food industry.
研究领域:
分析化学
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食品科学
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产品关联
DOI
高影响因子
IEEE TRANSACTIONS ON DIELECTRICS AND ELECTRICAL INSULATION
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2024
·
IF 2.9
Ying Zhang,Feipeng Wang,Shi Li,Sichen Yan,Bojun Li,Zhengyong Huang,Jian Li
Synthetic ester insulating oil emerges as an environmentally friendly substitute for mineral insulating oil. However, the intrinsic ester structure poses challenges to its oxidation stability, making improvement necessary. This paper compares the impact of three phenolic antioxidants, specifically 2,6-di-tert-butyl-4-methylphenol (T501), tert-butylhydroquinone (TBHQ), and 4,4’-methylenebis (2,6-di-tert-butylphenol) (T511), on improving the thermal oxidation stability of pentaerythritol ester insulating oil (KKA). The antioxidants are introduced at molar ratios of 6 μmol/g and 18 μmol/g. The thermal oxygen aging tests indicate that all three antioxidants mitigate the deterioration of KKA’s physicochemical and electrical properties to varying extents. TBHQ exhibits the most pronounced effectonenhancing KKA’s thermal stability, as evidenced by he highest extrapolated onset temperature obtained via thermogravimetric analysis and differential scanning calorimetry (TG-DSC) in a nitrogen atmosphere. T511 is the most influential in improving KKA’s oxidation stability, characterized by its superior onset oxidation temperature and highest capacity to elevate the initial oxidative activation energy of KKA determined through non-isothermal DSC. Furthermore, the lowest bond dissociation energy ofT511 indicates a most facilitated release of hydrogen atoms, providing additional evidence for its superior antioxidant efficiency.
研究领域:
化学工程
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
ANALYTICA CHIMICA ACTA
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2013
·
IF 4.387
Xiaoyun Lin,Yongnian Ni,Serge Kokot
Electrochemical behavior of three antioxidants: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and butylated hydroquinone (TBHQ), was investigated at a glassy carbon electrode modified with gold nanoparticles (AuNPs/GCE). This electrode was characterized by scanning electron microscopy (SEM). The experimental results indicated that the modified electrode was strongly electroactive during the redox reactions of BHA, BHT and TBHQ, and this was confirmed by the observed increased redox peak currents and shifted potentials; in addition, the oxidation products of BHA and TBHQ were found to be the same. The experimental conditions were optimized and the oxidation peaks of BHA and BHT were clearly separated. Based on this, an electrochemical method was researched and developed for the simultaneous determination of BHA, BHT and TBHQ in mixtures with the use of first derivative voltammetry; the linear concentration ranges were 0.10–1.50 μg mL −1 , 0.20–2.20 μg mL −1 and 0.20–2.80 μg mL −1 , and detection limits were 0.039, 0.080 and 0.079 μg mL −1 , for BHA, BHT and TBHQ, respectively. The proposed method was successfully applied for the analysis of the three analytes in edible oil samples.
研究领域:
分析化学
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食品科学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2024
·Vol. 89
·期 6
·3591-3602
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IF 3.2
Ping Ma,Huiliang Wen,Xianxiang Chen,Weidong Zhang,Liyuan Rong,Yi Luo,Jianhua Xie
Lipid oxidation often accompanies the processing and storage of peanuts, which causes a serious waste of peanut resources. To solve the problem of being prone to oxidation in peanut processing, a ternary complex antioxidant based on rosemary extract (RE) was constructed to investigate its effect on the oxidative and thermal stability of peanuts, and the inhibition of peanut oxidation by compound antioxidants was revealed by dynamic Arrhenius formula and complexation theory. The results showed that there was a synergistic effect between RE and Tert-butyl hydroquinone (TBHQ), and the antioxidant effects of RE and TBHQ were 4.86 and 1.45 times higher when used in combination than when used alone, respectively. In addition, RE-TBHQ-CA (citric acid) effectively inhibited primary and secondary oxidation of peanuts with a shelf life 8.7 times longer than that of control peanuts. This study provides a novel antioxidant compounding idea, which has a positive effect on improving the quality of peanut and other nut products, prolonging the shelf life and reducing the waste of resources. Practical Application Compounding a complex antioxidant that permits its use in peanuts. It was found that rosemary and TBHQ might have synergistic antioxidant effects. Meanwhile, this combination of RE-TBHQ-CA effectively inhibited the oxidation of peanut oils and prolonged the shelf life of peanuts. RE-TBHQ-CA is a highly efficient complex antioxidant that can reduce the amounts of antioxidants added while maintaining high antioxidant efficiency, which may be useful for the future preservation and storage of nut products as it positively affects the quality and shelf life of the product.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Ming Wei,Zhichao Ma,Zhuli Zhang,Ke Chi,Shulin Zhang,Wenting Tong,Wenbo Lu
Tert-butylhydroquinone (TBHQ) is a widely used synthetic phenolic antioxidant found in edible oils and other fried foods. Nevertheless, the excess use of TBHQ can reduce food quality and impact public health. In this paper, we reported the synthesis of a nanocomposite consisting of carbon and nitrogen co-doped nickel oxide (NiO-N/C-700), which was used to modify a pencil graphite electrode for the sensitive detection of TBHQ. The carbon source was biochar derived from invasive species Solidago canadensis L., combined with inexpensive pencil graphite, which reduced overall cost. The as-prepared TBHQ electrochemical sensor exhibited a linear range of 0.02–200 μM, a limit of detection of 5.53 nM. In particular, this sensor can be applied for the quantitative detection of TBHQ in edible oil, fried food and crisps, achieving a satisfactory recovery rate of 99.30 %–106.40 %, promoting TBHQ detection in actual food samples.
研究领域:
食品科学
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环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2026
·
IF 2.4
Ning Zhang,Huihui Zhang,Fengqin Tu,Xinghe Zhang,Jiaojiao Yin,Pan Gao
Beef tallow is valued in the food industry for its unique flavor but remains susceptible to oxidative deterioration during storage and processing, leading to rancidity and quality loss. This study evaluated the effects of four antioxidants (propyl gallate, PG; tert-butylhydroquinone, TBHQ; butylated hydroxytoluene, BHT; and vitamin E, VE) within regulatory limits on beef tallow during 15 days of oven-accelerated oxidation. A multi-index assessment (oxidation indices, antioxidant capacity, tocopherol retention) combined with principal component analysis (PCA) was used. The antioxidants did not alter the fatty acid composition. PCA ranked TBHQ first in overall performance, followed closely by PG. At 0.1 g/kg, PG limited the acid value to 1.49 mg/g and the p-anisidine value to 1.97 after 15 days, although TBHQ at 0.2 g/kg showed a slightly lower acid value (1.28 mg/g). Notably, PG retained 16.06 mg/kg of endogenous tocopherols after 3 days of oxidation, whereas tocopherols were undetectable in TBHQ-treated groups. The FRAP value of the PG group reached 511.95 μmol TE/100 g. Although TBHQ showed strong efficacy, its use has attracted increasing regulatory scrutiny and consumer concern in some regions. PG offers a favorable safety profile while providing comparable protection in several indices, delaying early tocopherol depletion under accelerated oxidation and exhibiting superior FRAP values. Therefore, PG at 0.1 g/kg can serve as a favorable alternative to TBHQ in beef tallow systems.
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产品关联
DOI
高影响因子
TALANTA
·
2025
·
IF 6.1
Linzi Huang,Yuhui Qiu,Xiaoqian Sun,Kunxiang Deng,Xinyi Li,Yixi Xie,Pengcheng Zhao,Junjie Fei
Tert-butylhydroquinone (TBHQ) is a common antioxidant in food oils, and reliable detection methods are needed to ensure food safety. Here, a photoelectrochemical (PEC) sensor based on Bi 2 O 3 /MgIn 2 S 4 /GCE was developed for the detection of TBHQ. The sensor performance was significantly enhanced through electrostatic assembly of sheet-like Bi 2 O 3 onto flower-like MgIn 2 S 4 , forming a type-II heterojunction with carefully controlled component ratios, pH, and applied potential. The improved detection capability is attributed to the synergistic effect of the heterojunction structure. Furthermore, the selectivity of the sensor towards TBHQ was elucidated through the study of electrostatic interactions and redox potentials. The detection limit of the developed Bi 2 O 3 /MgIn 2 S 4 /GCE sensor was as low as 9 nM with two linear ranges (0.03–0.18 μM and 0.18–60 μM). Its effectiveness in monitoring food safety has been demonstrated by successful uses in blend oils and soybean oils.
研究领域:
分析化学
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食品安全
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材料科学
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光电化学
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传感器技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Xiaoqi Liu,Chenjia Jiang,Haodong Zhou,Yunfeng Yuan,Jinhua Zhu,Xiuhua Liu,Md. Zaved H. Khan,Minghua Lu
Synthetic phenolic antioxidants PG (propyl gallate), TBHQ (tert-butyl hydroquinone), BHA (butyl hydroxyanisole) are commonly used additives in edible oils, but excessive residues may pose health risks. Conventional detection methods suffer from high organic solvent consumption, complex pretreatment procedures, and environmental concerns. To address these limitations, this study developed a rapid, green and efficient analytical method combining deep eutectic solvent (DES)-based liquid-liquid microextraction (LLME) with high-performance liquid chromatography (HPLC) for the rapid determination of phenolic antioxidants in edible oils. Using an optimized hydrophilic DES system composed of choline chloride and 1,3-butanediol, (molar ratio 1:2), along with simplified extraction conditions (780 μL DES, 11 s vortex at room temperature), efficient extraction and enrichment of the target analytes were achieved. The method demonstrated excellent performance specifically for PG and TBHQ, exhibiting a wide linear range (1-400 μg/mL, R² > 0.9970), low limits of detection (0.12-0.28 μg/mL), satisfactory spiked recoveries (90.2 %-113 %), and good intra-day and inter-day precision (RSD < 5.0%). Analysis of real samples demonstrated that the proposed method is highly sensitive, operationally simple, and environmentally friendly for the analysis of PG and TBHQ, offering a promising alternative for rapid monitoring and food safety regulation of these two antioxidants in edible oils. It should be noted that the current hydrophilic DES system did not achieve optimal extraction efficiency for BHA, highlighting the need for further optimization toward a comprehensive multi-analyte approach.
研究领域:
食品化学
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分析化学
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食品安全
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绿色化学
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产品关联
DOI
PubMed
高影响因子
LUMINESCENCE
·
2014
·Vol. 29
·期 8
·1027-1032
·
IF 1.675
Shuangjiao Xu,Funan Chen,Mao Deng,Yanyan Sui
A highly sensitive and convenient high-performance liquid chromatography technique coupled with chemiluminescence detection for the simultaneous determination butylated hydroquinone (TBHQ) and butylated hydroxyanisole (BHA) in oil is established. The detection is based on the inhibitory effect on the CL reaction between luminol and potassium ferricyanide in an alkaline medium. Samples were separated through a reverse-phase C 18 column using a mobile phase of methanol and water (80: 20, v/v) at a flow rate of 0.5 mL/min. The effects of various parameters including mobile phase, flow rate and chemiluminescence regent were studied. Under optimum conditions, both TBHQ and BHA showed good linear relationships in the range 1 × 10 -7 –1 × 10 -5 g/mL with detection limits of 24 and 33 ng/mL, respectively. The proposed method is simple and sensitive, with low costs. The method was successfully applied for the quantification of TBHQ and BHA in sesame oil. The possible inhibition mechanism is also discussed briefly. Copyright © 2014 John Wiley & Sons, Ltd.
研究领域:
分析化学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）