Studies on the Determination of Hydrogen Peroxide and Its Dissipation in Foods


An enzymatic colorimetric method for the determination of hydrogen peroxide in udon (Japanese noodles) and shark fins was developed. Hydrogen peroxide was extracted from samples with water. After filtration, the extract was treated with o-phenylenediamine and peroxidase in citrate buffer (pH 5.0). Color development was determined by spectrophotometry at 490 nm. Recovery studies were performed at spiked levels 0.92, 3.68 and 9.20 ppm. Average recoveries ranged 90.7∼99.9 and 65.3∼91.7% from udon and shark fins respectively. Coefficients of variation for average recoveries were less than 5%. The detection limit was 0.05 ppm in these commodities. The hydrogen peroxide residues in udon do not decompose or diminish effectively during storage and boiling process. But hydrogen peroxide residues in shark fins were removed by dipping and subsequent boiling with water. Twenty samples of dried shark fins and thirteen samples of udon purchased from various markets were analyzed using the proposed method. The results showed that twelve samples of dried shark fins from grocery stores contained hydrogen peroxide residues ranged from 0.9 to 5451 ppm. Six udon samples purchased from traditional markets contained hydrogen peroxide residues ranged from 5.2 to 516 ppm. No hydrogen peroxide residue was detected in the other seven udon samples purchased from supermarkets.

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