文章基本信息

标题：酸素電極による食品中の残存過酸化水素定量法の改良
本地全文：下载
作者：宮本文夫 ; 佐伯政信
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1990
卷号：36
期号：5
页码：390-398
DOI：10.1248/jhs1956.36.390
出版社：The Pharmaceutical Society of Japan
摘要：A modified method for the determination of residual hydrogen peroxide (H₂O₂) in foods by oxygen electrode was developed. H₂O₂ content in the sample was calculated from the difference between H₂O₂ values obtained from the sample with and without catalase treatment. H₂O₂ was extracted from the sample by dipping with acidic extractant (sulfuric acid containing zinc sulfate and potassium bromate) in ice-water. The mixture of the extractant and the sample was adjusted to pH 6-8 with sodium hydroxide solution and phosphate buffer after the extraction. H₂O₂ content in the filtered extract was determined with oxygen electrode according to the Toyoda's method. The recoveries of H₂O₂ added to 14 kinds of commercial foods at levels of 1 and 5 μg/g were in the range of 62.3-102.9 and 89.8-100.2%, respectively. The recoveries from 8 kinds of foods by the modified method were higher than those by the Toyoda's method. H₂O₂ contents in 14 kinds of comercial foods were not detected except yogurt (2.49 μg/g). H₂O₂ contents obtained from 11 kinds of foods by the modified method were lower than those by the Toyoda's method. Residual H₂O₂ contents in 6 kinds of foods treated with H₂O₂ were determined. H₂O₂ contents obtained from the 2 kinds of foods by the modified method were higher than those by the Toyoda's method, and H₂O₂ contents obtained from 4 kinds of foods by the two methods were similar. These results suggested that the modified method is more suitable than the Toyoda's method for the determination of residual H₂O₂ in foods treated with H₂O₂.
关键词：hydrogen peroxide;residual hydrogen peroxide;food;hydrogen peroxide treatment;oxygen electrode method;modified method;acidic extractant;catalase treatment;formed hydrogen peroxide