目的建立毛细管气相色谱法测定油炸食品中特丁基对苯二酚的残留量。方法采用毛细管气相色谱法。色谱柱为HP-5弹性石英毛细管柱(30 m×0.25 mm,0.25μm);载气为氮气;检测器为FID;进样口和检测器温度均为250℃;柱温为220℃,保持15 min。结果特丁基对苯二酚在1.0～100.0mg/L的范围内线性关系良好,r=0.999 7;回收率为90.1%～106.8%(n=3);方法的检测限为0.5 mg/kg。结论本法灵敏度高、简便、易行,结果准确可靠,可为油炸食品的质量控制提供依据。 Objective To establish a capillary gas chromatographic method for the determination of t-butyl hydroquinone in fried foods. Methods using capillary gas chromatography. The column was HP-5 elastic quartz capillary column (30 m × 0.25 mm, 0.25 μm); the carrier gas was nitrogen; the detector was FID; the inlet and detector temperatures were both 250 ℃; the column temperature was 220 ℃; 15 min. Results The results showed that the linearity of the tetrabutyl hydroquinone was good in the range of 1.0-100.0 mg / L, r = 0.999 7, and the recovery was 90.1% -106.8% (n = 3). The detection limit was 0.5 mg / kg . Conclusion The method is sensitive, simple and easy to operate with accurate and reliable results and can provide the basis for the quality control of fried foods.