Influence of Oxidized Fats on the Microdetermination of Residual Hydrogen Peroxide in Foods by 4-Aminoantipyrine Colorimetry and the Removal of Such Fats

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  • 4-アミノアンチピリンを用いる過酸化水素の高感度比色法における過酸化脂質の影響とその除去法について
  • 4 アミノアンチピリン オ モチイル カサンカ スイソ ノ コウカンド ヒショ

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Int he determination of microamounts of hydrogen peroxide in foods containing a large amount of lipid peroxide by the 4-aminoantipyrine (4-AA) colorimetry, the values determined tend to be excessive. To solve this problem, the removal of the interfering substances was studied by using linoleic acid, which readily forms lipid peroxide on UV irradiation, as a model compound. The interfering substances in linoleic acid irradiated with UV light were removed by a washing procedure with ethyl ether to improve the accuracy of 4-AA colorimetry; hydrogen peroxide was not decomposed.<br>By gas chromatography with a flame ionization detector and by thin layer chromatography, two kinds of interfering substances were detected in the ethyl ether after the washing procedure.<br>The present method was applied to foods which showed relatively large amounts of hydrogen peroxide in the 4-aminoantipyrine colorimetry, and the values determined by the present method were lower, being in good agreement with those found by the oxygen electrode method.

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