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用过氧化氢(H_2O_2)杀菌、漂白处理食品时,有一部分H_2O_2残留并影响食品风味及产生毒性。用碘量法测定残留量终点观察困难,低浓度时误差大;用硫酸钛等比色法,最低检出量为40ppm。但一般残留量在10ppm左右,上述测定方法不能满足要求。本文介绍H_2O_2在甲醇存在下,用过氧化氢酶处理,定量生成甲醛后与3-甲基-2-苯甲噻唑酮腙(MBTH)反应,在635mμ与标准比较进行测定,检出限度为0.5ppm。
With hydrogen peroxide (H_2O_2) sterilization, bleaching treatment of food, some H_2O_2 residue and affect the food flavor and toxicity. Iodimetric method to determine the residual amount of the end point of observation difficult, low concentration error; with titanium sulfate and other colorimetric method, the minimum detectable amount of 40ppm. However, the general residual amount of 10ppm or so, the above determination method can not meet the requirements. In this paper, H 2 O 2 was treated with catalase in the presence of methanol to generate formaldehyde and then reacted with 3-methyl-2-phenylthiazolone hydrazone (MBTH). The detection limit was 0.5 at 635 mμ compared with the standard ppm.