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Studies on the Determination Method of Hydrogen Peroxide in Foods  

Lee, Tal-Soo (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
Lee, Young-Ja (Analytical Lab., Busan Resional Food and Drug Administration)
Park, Jae-Seok (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
Kwon, Yong-Kwan (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
Hwang, Jung-Yeon (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
Lee, Ju-Yeun (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
Lee, Chul-Won (Division of Natural Food Additives, Department of Food Additives Evaluation, Korea Food and Drug Administration)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 998-1001 More about this Journal
Abstract
Micro-LC method for the quantitative determination of hydrogen peroxide in foods has been established. This method was carried out on cation-exchange resin gel column using distilled water as mobile phase with 50 mM sodium sulfate as electrolyte. The detection was performed with an electrochemical detector (ECD) at 0.6 voltage. Under this analytical condition, the recovery rates of hydrogen peroxide in tomato and lemon were 98.3 and 97.4%, respectively. Among 28 food types, hydrogen peroxide concentrations were 0.6, 0.5, 1.9, 0.9, 0.5, 0.6, 0.9, 0.8, and 0.4 ppm in banana, peach, orange, strawberry, pepper, onion, cucumber, burdock, and egg plant, respectively, Whereas none was detected in remaing 19 samples.
Keywords
micro-LC; hydrogen peroxide; electrochemical detector;
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