Enzymatic Determination of Hydrogen Peroxide in Foods

Abstract

An enzymic method for the determination of hydrogen peroxide in foods was investigated. A part of reaction in cholesterol determination was applied to the present method and the procedure was as follows. Hydrogen peroxide was extracted with methanol from homogenized foods. The extract (0.5ml) was added to the colorproducing reagent (0.02 M phenol-0.002 M 4-aminoantipyrine-0.015% (w/v) peroxidase-0.1 M phosphate buffer=1 : 1 : 1 : 2, v/v) (5 ml) and incubated for 15 min at 37°on a water bath. The colored solution was measured spectrophotometrically at 505 nm. The recovery of H2O2 added to Udon (Japanese noodles) was 91.1-92.1% and the coefficient of variation was 2.2-3.2%.