Overview
ISO 6463:1982 is an international standard established by the International Organization for Standardization (ISO) that specifies a gas-liquid chromatographic method for the determination of two common antioxidants, butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), in animal and vegetable fats and oils. These antioxidants are widely used to improve the shelf life and stability of fats and oils by preventing oxidative rancidity. The method also permits the quantitative measurement of tertiary butyl hydroquinone (TBHQ).
This standard ensures accurate, reliable, and reproducible analysis of antioxidant content, critical for food safety, quality control, and regulatory compliance in the agricultural and food industries.
Key Topics
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Scope
The standard applies the gas-liquid chromatographic technique for detecting and quantifying BHA and BHT in fats and oils, essential antioxidants used in food products.
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Principle
The antioxidants are dissolved in a suitable solvent and directly injected into a gas chromatograph. An internal standard method is used for calibration to ensure precise quantification.
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Reagents and Materials
- Carrier gases such as nitrogen, helium, or argon with extremely low oxygen content
- Organic solvents including dichloromethane or carbon disulphide (noting their toxicity and handling precautions)
- Standards of BHA, BHT, and methyl undecanoate (internal standard) of high purity
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Technical Requirements
- Gas chromatograph equipped with a flame ionization detector (FID)
- Injection system with a pre-column or sleeve to trap non-volatile residues
- Stainless steel or glass columns packed with methylpolysiloxane stationary phase optimized for separating antioxidant peaks
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Calibration and Quantification
Calibration is performed with prepared solutions of known antioxidant concentrations and internal standard. The relative response factor (proportionality coefficient) is calculated to quantify antioxidants in samples.
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Measurement and Reporting
The antioxidant content is reported in milligrams per kilogram (ppm) of fat or oil. The test report should include the analytical conditions and any deviations to ensure traceability and reproducibility.
Applications
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Food Safety and Quality Control
Monitoring antioxidants like BHA and BHT is vital to ensure they remain within legal limits, maintaining product safety and preventing potential health risks.
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Agricultural and Food Product Testing
This method applies to a variety of animal and vegetable fats and oils used as ingredients or standalone food products.
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Regulatory Compliance
Enables manufacturers and testing laboratories to comply with international regulations regarding antioxidant additives in foods.
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Research and Development
Analytical chemists can use the method for formulation and stability studies of fats and oils fortified with synthetic antioxidants.
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Industrial Process Monitoring
Helps producers monitor antioxidant levels during oil refining, storage, and processing stages to prevent degradation and ensure product consistency.
Related Standards
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ISO 5558
Describes thin-layer chromatographic methods for detection and identification of antioxidants in animal and vegetable fats and oils, complementing chromatographic quantification techniques.
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ISO/TC 34
The technical committee responsible for standards in agricultural food products, under which ISO 6463 was developed.
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IUPAC Recommendations
The standard ISO 6463 has been approved by the International Union of Pure and Applied Chemistry (IUPAC), ensuring broad acceptance and compatibility with chemical nomenclature and measurement norms.
Keywords: ISO 6463, BHA measurement, BHT determination, gas-liquid chromatography, antioxidants in fats and oils, food safety testing, chromatographic method, animal fats analysis, vegetable oils analysis, antioxidant quantification, BHA BHT detection, fat oxidation control, ISO standards for food quality
Open preview (PDF)Animal and vegetable fats and oils — Determination of butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) — Gas-liquid chromatographic method
