Detection Method For Hydrogen Peroxide In Food

Hydrogen peroxide was used as a strong oxidizing agent, which have the effect ofbleaching, antiseptic and deodorant. Hydrogen peroxide was used as prosessing agent in foodproduction in standards for food additives (GB2760-2011) and it should be cleared beforefinished products. It should continue to meet the state standards in the control area if it was notcleared. Residual hydrogen peroxide in food and industrial grade hydrogen peroxide do seriousharm to human body, accelerate aging and cause cancer, et al. Industrial grade hydrogenperoxide contains lots of toxic and harmful substances which may impact human healthyseriously. Determination of the hydrogen peroxide in the national standard(GB/T23499-2009) isiodine quantity method and titanium salt colorimetry method, which are chemical titration.There are many disadvantages for traditional approaches to inspect the hydrogen peroxide, suchas large error, poor specificity, lower inspection precision, longer consuming time and can not betested for traces of hydrogen peroxide. High performance liquid chromatography (HPLC)possessed the character such as good selectivity, good selectivity and high analysis speed, whichis widely used for detection in food systems. The objective of this paper was establish a simpleand rapid HPLC method for determination of hydrogen peroxide in food. This treatise is dividedinto three parts:1：The essential knowledge of hydrogen peroxide was summarized briefly. Besides, the reseachstatus of analysis methods in recent years were reviewed. Applications of HPLC in the analysisof food in detail.2: Research of Hydrogen Peroxide in Food by Potassium dichromate—High performance liquidchromatography. The pretreatment of sample was discussed. Conditions of the method: Theseparation was carried out on a Agilent Zorbax SAX column（250×4.6mm，5μm，80）with0.1mol/L Potassium phosphate dibasic—Acetonitrile（50:50，v/v）as mobile phase at a flow rateof1mL/min and368nm as wavelength. Method Indirect content determined of H2O2bydetermined content of Potassium dichromate. Organic matter in samples interference to themeasurement of potassium dichromate, Lead to low H2O2recovery rate and inconsistent.Therefore, this method doesn’t apply to determination of hydrogen peroxide in food.3：Determination of Hydrogen Peroxide in Food by Hydrophilic Interaction Chromatography.The pretreatment of sample was discussed. Conditions of the method: The separation was carried out on a Venusil HILIC column (250mm×4.6mm,5μm,100) with Acetonitrile asmobile phase at a flow rate of1mL/min and200nm as wavelength, The detection limit andquantitation limit of H2O2were0.2μg/mL and0.7μg/mL, respectively. The average recovery offood sample range from43%to68%with relative standard deviation (RSD) of lower than7%.The linear relation between peak area and concentration of H2O2in the range from10μg/mL to200μg/mL, correlation coefficient is0.9996. This method has high sensitivity, good precisionand accuracy, which could be applied to determine the H2O2in food.