Dictionary:
butylated hy·drox·y·tol·u·ene (hī-drŏk'sē-tŏl'yū-ēn') ![]() |
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| Food and Nutrition: butylated hydroxytoluene |
An antioxidant used in fats and fatty foods.
| Wikipedia: Butylated hydroxytoluene |
| Butylated hydroxytoluene | |
|---|---|
| IUPAC name |
2,6-bis(1,1-dimethylethyl)-4-methylphenol
|
| Other names | 2,6-di-tert-butyl-4-methylphenol; 2,6-di-tert-butyl-p-cresol (DBPC); butylated hydroxytoluene; BHT |
| Identifiers | |
| CAS number | 128-37-0 |
| EC number | 204-881-4 |
| RTECS number | GO7875000 |
| SMILES |
CC(C)(C)c1cc(C)cc(c1O)C(C)(C)C
|
| InChI |
1/C15H24O/c1-10-8-11(14(2,3)4)13(16)12(9-10)15(5,6)7/h8-9,16H,1-7H3
|
| InChI key | NLZUEZXRPGMBCV-UHFFFAOYAU |
| ChemSpider ID | 13835296 |
| Properties | |
| Molecular formula | C15H24O |
| Molar mass | 220.35 g/mol |
| Appearance | White powder |
| Density | 1.048 g/cm3, solid |
| Melting point |
70–73 °C |
| Boiling point |
265 °C (538 K) |
| Solubility in water | insol. |
| Hazards | |
| MSDS | External MSDS |
| R-phrases | 22-36 37 38 |
| S-phrases | 26-36 |
| Flash point | 127 °C |
| Related compounds | |
| Related compounds | Butylated hydroxyanisole |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Butylated hydroxytoluene (BHT), also known as butylhydroxytoluene, is a lipophilic (fat-soluble) organic compound that is primarily used as an antioxidant food additive (E number E321) as well as an antioxidant additive in cosmetics, pharmaceuticals, jet fuels, rubber, petroleum products, electrical transformer oil[1], and embalming fluid.
Contents |
BHT is prepared by the reaction of p-cresol (4-methylphenol) with isobutylene (2-methylpropene) catalysed by sulfuric acid: [2]
Alternatively, BHT is prepared from 2,6-di-tert-butylphenol by hydroxymethylation or aminomethylation followed by hydrogenolysis. Approximately 4M kg/y are produced.
The species behaves as a synthetic analogue of vitamin E, primarily acting as a terminating agent that suppresses autoxidation, a process whereby unsaturated (usually) organic compounds are attacked by atmospheric oxygen. BHT stops this autocatalytic reaction by converting peroxy radicals to hydroperoxides. It effects this function by donating a hydrogen atom:
where R is alkyl or aryl, and where ArOH is BHT or related phenolic antioxidants. One can see that each BHT consumes two peroxy radicals.[3]
In the 1970s, Benjamin Feingold, a San Francisco MD who established the Feingold Diet claimed that BHT could produce hyperactivity in some children. In addition, some controversy surrounds the link of BHT to cancer risk,[4] some studies showing the potential to increase and some showing a decrease in risk.[5][6][7] Some food industries have voluntarily eliminated this additive from their products, and since the 1970s it has been steadily replaced with the less studied BHA.
BHT is marketed as a health food supplement in capsule form. It has been reported to have anti-viral effects, particularly in use against herpes family viruses and in combination with L-lysine and Vitamin C.[8][9][10][11][12][13][14] This latter use has made it into some of the more popular literature.[15][16]
Closely related phenol antioxidants exhibit low toxicity. For 2,6-di-tert-butylphenol, the LD50 is greater than 9 g/kg.[2]
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| BHT (crystalline phenolic antioxidant) | |
| BHA | |
| antioxidant |
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| Where butylated hydroxyanisole can get? | |
| Why is butylated hydroxyanisole? |
Copyrights:
![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
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