固体试剂比色法测定食品中过氧化氢的研究

Determination of Hydrogen Peroxide in Food by Spectrophotometric Method with Solid Reagents

建立一种通过易于保存的固体试剂来快速测定食品中过氧化氢的分光光度法。以固体酸氨基磺酸代替硫酸提供酸性环境,以草酸钛钾代替二氧化钛提供钛离子,酸性条件下钛离子与过氧化氢反应形成稳定的橙色络合物,通过分光光度计比色测定过氧化氢的含量。优化后的测定条件为:波长为390 nm,氨基磺酸和草酸钛钾的用量分别为100 mg和180 mg,反应温度为25℃,反应时间10 min。该方法在过氧化氢含量为1.0 mg/L^5.0 mg/L时与吸光度呈线性关系,标准曲线的相关系数R2=0.999 4,最低检出限为0.45 mg/L,测定相对标准偏差小于3%,平均加标回收率为91.6%~106%。

A kind of fast determination method of hydrogen peroxide in food by spectrophotometric with solid reagents was established in this paper. In this method, solid acid （amino sulfonic acid） was used to substitute for sulphuric acid to provide acid reaction condition and titanium potassium oxalate was used to substitute for titanium dioxide to provide titanium ion. The titanium ion was reacted with hydrogen peroxide under acid condition to form an orange complex and the color was determined by spectrophometric method to estimate hydrogen peroxide content. The optimum test conditions for hydrogen peroxide were determination wavelength of 390 nm, solid acid addition quantity of 100 mg, titanium potassium oxalate addition quantity of 180 mg, reaction temperature of 25℃and reaction time of 10 min. In this method, the hydrogen peroxide content within 1.0 to 5.0 mg/L had linear relationship with absorbance, and the correlation coefficient of the standard curve （R2） was 0.999 4. The minimum detection limit of the provided method was 0.45 mg/L, RSD was below 3 %, and the average recovery rate of the sample was under 91.6%to 106%.