The Amounts of Hydrogen Peroxide Contained in Agricultural, Stockbreeding and Aquatic Products and their Processed Foods

Abstract

The amounts of hydrogen peroxide (H₂O₂) contained in 260 kinds (1621 samples) of agricultural, stockbreeding and aquatic products andtheir processed foods were determined by using oxygen electronic method. The results were as follows: (1) H₂O₂ in a almost all raw foods were not detected. (2) H₂O₂ contents in processed foods were generally much more than raw foods. (3) H₂O₂ in scallion picles, dried shiitake, sandeel-tsukudni, toasted purple laver, hitoegusa-tsukudani, dried hijiki, green tea, black tea, barley tea, roasted coffee beans, instant coffee powder, cocoa powder and common soy-sauce were detected more than 5 mg/kg. (4) Not more than 5 mg/kg, H₂O₂ contents in infusion of greent ea, black tea and coffee were found. (5) The change of contents of H₂O₂ in various foods was found during cooking process. The content in vegetables, fishes and meats increased during heating Process. h2o2 contents in algae decreased except dried shiitake in the soaking process.