1978 Volume 19 Issue 2 Pages 167-171_1
An advanced method of determination of hydrogen peroxide in foods has been investigated.
Hydrogen peroxide in sample was extracted with two times volume of methanol. 1ml of the extract containing hydrogen peroxide was transferred into a 20ml of test tube, and 3ml of distilled water and catalase solution (2, 000 I. U.) were added to the extract in the test tube and warmed for 15min at 37°C to produce the formaldehyde quantitatively. Then 1ml of 0.4% 3-methyl-2-benzothiazolone hydrazone hydrochloride solution was added into the test tube and warmed again for 25min at 37°C, and 5ml of 0.2% ferric nitrate solution was added, then the test tube was allowed to stand for 5min at room temperature for complete development of the color. The reaction mixture was diluted to 20ml with acetone. The absorbance of the solution was determined at 635nm of the wave length.
Under the condition described above, it was found that the hydrogen peroxide in some kind of food could be determined with recovery 97-107% and variation coefficient of about 5%.
