Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Studies on Colorimetric Determination of Hydrogen Peroxide in Noodles
Studies on Noodles IV
Masuo TANADAHaruhiko UCHIDAKumiko SAWA
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1973 Volume 14 Issue 5 Pages 431-436

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Abstract
The iodometric determination method (titration method) of hydrogen peroxide (H2O2) extracted with methanol was studied in previous papers. This method was found to be excellent in reproducibility and simplicity, however, it is not suitable because the extract is colored frequently. For the purpose of improvement of the method above-mentioned, H2O2 extracted with methanol was reacted with titanic sulfate, and the colored solution was determined colorimetrically. The color was stable for a week. The color reaction was not inhibited by the oxidizing agent such as potassium bromate or benzoyl peroxide, and not by phosphates and some amino acids added in noodle. The recovery was 97-102%. The range of determination was 2-200ppm of H2O2 in noodles. The presented method was more superior to the previous method in simplicity and precision.
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© The Food Hygienic Society of Japan
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