Application of Thin Layer Chromatography to Determination of Dibutyl Hydroxy Toluene (BHT) in Edible Oils

BHT is a very effective antioxidant for fats and oils. Its combination with other antioxidants is often used. That has indicated the need for a specific and simple method for its quantitative determination.The method presented in this paper is based on separation of BHT from fat or oil by steam distillation, extraction with carbone tetrachloride, application of thin layer chromatography, color reaction of spots with phosphomolybdic acid and measurement of the spot areas.There was a linear relationship between the square root of the spot area and the logarithm of the concentration of BHT (0.25 to 5.0mg/ml). The per cent recovery of BHT from edible oils (100 to 300ppm) was 98±10per cent.