A modified method for the determination of residual hydrogen peroxide (H
2O
2) in foods by oxygen electrode was developed. H
2O
2 content in the sample was calculated from the difference between H
2O
2 values obtained from the sample with and without catalase treatment. H
2O
2 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. H
2O
2 content in the filtered extract was determined with oxygen electrode according to the Toyoda's method. The recoveries of H
2O
2 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. H
2O
2 contents in 14 kinds of comercial foods were not detected except yogurt (2.49 μg/g). H
2O
2 contents obtained from 11 kinds of foods by the modified method were lower than those by the Toyoda's method. Residual H
2O
2 contents in 6 kinds of foods treated with H
2O
2 were determined. H
2O
2 contents obtained from the 2 kinds of foods by the modified method were higher than those by the Toyoda's method, and H
2O
2 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 H
2O
2 in foods treated with H
2O
2.
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