A new method is developed for the simultaneous determination of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) in XO sauce by gas chromatography-mass spectrometry (full scan mode).
采用气相色谱 -质谱 (全扫描方式 )测定XO酱中丁基羟基茴香醚 (BHA)、二丁基羟基甲苯 (BHT)和叔丁基对苯二酚 (TBHQ)。