ポリフェノール測定器PA-20による食品中の過酸化水素の定量

概要

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Simple quantitative method of the hydrogen peroxide (H_2O_2) involved in food was examined using polyphenol sensor PA-20. 1. Extraction conditions: pH2.5 and 0.05% sodium azide were the suitable condition for the extraction from solid sample. 2. Sensor performance: The minimum quantitative value of a solid sample was 0.5μg/g, and that of liquid sample was 0.2μg/g. The recovery rates in five samples, of herring-roe etc were 65.2-92.0%. The analysis time required for a sample was about 40 minutes (30 minutes for pretreatment, and 10 minutes for measurement). A disposable sensor enabled to measure at least 30 samples. 3. The remaining H_2O_2 in commercial food : The remaining H_2O_2 of shirasuboshi, udon, herring-roe, pike-conger, milk, and coffee cream was investigated by polyphenol sensor PA-20. The obtained value was similar to that by the oxygen electrode method.
日本食品化学学会の論文
2003-05-23