食品中の過酸化水素の微量測定法について　　紫外吸光光度法，けい光法および４‐アミノアンチピリン比色法の比較

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タイトル別名
  • Microanalysis of Residual Hydrogen Peroxide in Foods
  • ショクヒンチュウ ノ カサンカ スイソ ノ ビリョウ ソクテイホウ ニ ツイテ
  • 紫外吸光光度法,蛍光法および4-アミノアンチピリン比色法の比較

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説明

Ultraviolet spectrophotometry with 2, 2'-Azino-di-(3-ethylbenzothiazoline-6-sulphonic acid) (AB TS), fluorometry with p-hydroxyphenyl acetic acid (HPA) and colourimetry with 4-aminoantipyrine were used for microanalysis of hydrogen peroxide, using test samples of noodles, fish paste and white Shirasu. The ARTS method was successfully applied on noodles and fish paste with a detection limit of 0.5ppm, while it showed low recovery on white Shirasu, indicating that ABTS was degraded by some components in Shirasu. Though the HPA method was successfully applied on noodles and fish paste with a detection limit of 0.2ppm, it was a less reliable than the other two methods. Moreover, measurement was often disturbed by fluorescent substances in foods. The 4-aminoantipyrine method was the most reliable method of the three methods investigated for noodles, fish paste and white Shirasu with a detection limit of 0.2ppm. Recoveries of 4-aminoantipyrine method at 1 or 5ppm levels of hydrogen peroxide on fish paste and white Shirasu were relatively low indicating degradation of added hydrogen peroxide by some heat-labile substances in these foods.

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